Vegetable Medley Casserole

Vary the combinations of vegetables in this casserole which uses reduced fat cream of mushroom soup and sour cream to bind the vegetables with water chestnuts and grated cheese. Bake topped with French fried onions.

• Preparation Time: 5 mins
• Cooking Time: 40 mins
• Total Time: 45 mins
• Calories: 324 Calories

Ingredients

• salt and pepper to taste
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (6 ounce) can French-fried onions
• 1 (8 ounce) can water chestnuts, drained (Optional)
• ½ cup reduced fat sour cream
• 1 ½ cups shredded Colby-Jack cheese
• 2 (16 ounce) packages frozen mixed vegetables, thawed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.

Step 2

In a large bowl, mix together the mushroom soup, sour cream, Monterey Jack and Colby cheeses.

Step 3

Combine the vegetables, water chestnuts, salt and pepper with the soup mixture. Stir together and pour into baking dish.

Step 4

Bake uncovered for 30 minutes. Remove from oven, top with onions and bake 10 minutes longer.