Prep 20 mins
Cook 25 mins
I love the flavored cream cheeses--and this is a great way to use the garden flavored!
- 453.59 g package frozen broccoli carrots cauliflower mix
- 304.75 g can condensed cream of mushroom soup
- 226.79 g cartonspreadable cream cheese with vegetables
- 118.29-236.59 ml seasoned croutons
- Prpeare vegetables according to package directions; drain and place in a large bowl.
- Stir in soup and cream cheese.
- Transfer to a greased 1-qt. baking dish.
- Sprinkle with croutons.
- Bake uncovered at 375 for 25 minutes or until bubbly.
We all really liked this dish. Added dried onion flakes and salt and pepper to it to spice it up a bit. Also, by accident used the onion flavored cream cheese and it was delicious. Definite keeper!!I also used fresh vegetables and steamed them first al dente. Make sure the cream cheese is softened so that it mixes up well.Also, I like it creamy so I used a 12oz. bag of fresh veggies and one more thing that I like, I crush the croutons before I spread them on top! I wanted to add some changes that I've made now that I've made this a few times. I like my veggies crunchy, so I don't even cook the veggies first. I make my own flavored cream cheese because one day I couldn't find any flavored cream cheese. I soften up 8oz. of cream cheese, then I use a lemon zester and grate about 8 cloves of fresh garlic. I add salt, pepper, cayenne pepper and then whatever fresh herbs I have on hand. Dill is good, basil is good, whatever you have works well. I have also used other "cream of" soups, for instance, cream of celery, or cream of broccoli, and that works well too. The other change that I made was instead of using croutons on the top, I've been using the French's crispy fried onions. I cover the whole dish with these fried onions, and man oh man, does that turn out good. Try it!!
I had a 2 pound package of fresh broccoli, cauliflower and baby carrots, and wanted something different to make with it. I cooked them in the microwave and drained them. I didn't have the seasoned cream cheese, so I softened a block of cream cheese and added parsley, onion powder, garlic powder, and seasoned salt. I also added a drained can of mushrooms. It baked up creamy and delicious! There was plenty of sauce for the 2 pounds of fresh veggies, and it doubled the amount of servings. I used light soup and cheese and it didn't taste light at all. Next time I'll plan ahead and make it correctly. This is a keeper. Thanks for posting!
My aunt made this last year for thanksgiving and we all wanted the recipe. I am so glad it is posted here on recipezaar.