February 21, 2004

• I decided to make this with my pork roast tonight.   Two new recipes on one night.  I hope we like them

  
  

  Corn Bread Veggie Bake

  
  

  1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  1 cup milk, divided
  1-1/2 cups frozen mixed vegetables, thawed
  1 package (8-1/2 ounces) corn bread/muffin mix
  1 egg, beaten
  2/3 cup french-fried onions

  
  

  In a bowl, combine soup, 2/3 cup milk and vegetables.  Transfer to a greased 11x7x2 inch baking dish.  In a bowl, combine corn bread mix, egg and remaining milk just until blended.  Carefully spread over vegetable mixture.

  
  

  Sprinkle with onions (pan will be full).  Bake at 350 degrees for 25-30 minutes or until lightly browned and a toothpick inserted near center comes out clean. 

  
  

  Yield:  6 servings

  
  

  Quick  Cooking - Sept/Oct. 2002

  • 5:30 pm
  • 1 Comment