creamy vegetable casserole

This is a very mild and creamy, delicious side dish that pares well with baked chicken, or even a steak. This recipe was given to me by my mom. She hand wrote it on a little piece of notepaper, so where she got it from (many moons ago), is a “Nancy Drew mystery,” as my family would say. I will definitely be making it again, and am thinking of adding an “adult” version with some powdered chipotle and/or sauteed onions for a little more kick.

The Recipe:

Ingredients

  • 1 – 16 oz package frozen mixed vegetables
    • I used a frozen mix of broccoli, carrots, yellow carrots, snap peas. You could substitute with steamed fresh veggies.
  • 1 – can cream of mushroom soup (or other cream soup)
  • 1 – 8 0z container “garden vegetable” cream cheese
  • 1/2 cup milk
  • Croutons (optional)

Directions

  1. Preheat oven to 350°F.
  2. Prepare vegetables according to directions on package. Drain and place in large bowl.
  3. In a smaller bowl, mix cream cheese, cream soup and milk. Pour over prepared veggies.
  4. Transfer to 1 quart baking dish. Sprinkle with croutons (optional).
  5. Bake uncovered at 350°F for 30 minutes.

Let sit for about 5 minutes before serving. Enjoy!

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