Broccoli, Peas and Carrots Casserole

Name: Broccoli, Peas and Carrots Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 2 large head of broccoli (or frozen about 20 ounce); 473.18 ml frozen peas and carrots (or fresh); 1 onion, diced and saute; 118.29 ml shredded cheddar cheese; 118.29 ml corn flakes (or multi-grain flakes); 226.79 g can cream of chicken soup or 226.79 g can cream of mushroom soup; 44.37-59.16 ml butter or 44.37-59.16 ml oil

Submitted by Yaneya

"I was looking for a fresh broccoli recipe and couldn’t find any one I liked. So I thought that I will make my own. It actually was not so bad. :)"

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photo by Yaneya

Ready In:: 55mins
Ingredients:: 7
Serves:: 6

ingredients

2 large head of broccoli (or frozen about 20 ounce)
473.18 ml frozen peas and carrots (or fresh)
1 onion, diced and saute
118.29 ml shredded cheddar cheese
118.29 ml corn flakes (or multi-grain flakes)
226.79 g can cream of chicken soup or 226.79 g can cream of mushroom soup
44.37-59.16 ml butter or 44.37-59.16 ml oil

directions

1. Chop broccoli in 1 inch pieces
2. Steam broccoli for 3 minutes,
3. Defrost or steam frozen peas and carrots.
4. Dice and sauté onion with 2-3 t.s. of butter or oil until soft and slightly brown.
5. Mix together cream of chicken soup, shredded cheese, onion, broccoli, carrots and peas.
6. Spoon mixture in the casserole dish
7. Top with corn flakes.
8. Drizzle with the rest of melted butter or oil.
9. Bake for 30 to 35 minutes at 350°F
If you like to have vegetables slightly undercooked, remove casserole 10 minutes earlier. Also, you can add a 1/4 cup of chopped almonds for extra crunch.