Crumb-Topped Vegetables

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READY IN: 50mins
SERVES: 16
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (750 g) package california-blend frozen vegetables (broccoli, cauliflower, carrots)
  • 1
    (52 g) package cream of broccoli soup mix (Knorr)
  • 2
    teaspoons mayonnaise
  • 14
    cup shredded cheddar cheese
  • 14
    cup breadcrumbs
  • 14
    cup grated parmesan cheese
  • 2
    teaspoons melted butter
  • 12
    cup shredded cheddar cheese (for top)
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DIRECTIONS

  • 1. Cook soup according to package directions using half of the liquid.
  • 2. Combine hot soup, mayonnaise and 1/4 cup cheddar cheese.
  • 3. Place vegetables in a casserole dish and pour hot soup mixture over top.
  • 4. Mix breadcrumbs, parmesan cheese and butter. Sprinkle over veggies & soup.
  • 5. Bake uncovered at 350 degrees F for 40-50 minutes or until veggies are cooked.
  • 6. Sprinkle more cheddar cheese over crumb topping and bake 5 minutes to melt.
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