Saucy Garden Patch Vegetables
|Condensed cheddar cheese soup||11 Ounce (1 Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Frozen mixed vegetables||16 Ounce, thawed and drained (1 Bag, Broccoli, Corn, Red Pepper)|
|Frozen mixed vegetables||16 Ounce, thawed and drained (1 Bag, Brussels Sprouts, Carrots, Cauliflower)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Canned french fried onions||2 4⁄5 Ounce (1 Can)|
Preheat oven to 375°.
In large bowl, combine soup, sour cream, milk, seasoned salt, vegetables, 1/2 cup cheese and 1/2 can French Fried Onions.
Spoon into 8x 12-inch baking dish.
Bake, covered, at 375° for 40 minutes or until vegetables are done.
Top with remaining cheese and onions; bake, uncovered, 3 minutes or until onions are golden brown.