Ingredients
1 medium head cauliflower, broken into florets1 bunch broccoli, cut into florets6 medium carrots, sliced1 pound sliced fresh mushrooms1 bunch green onions, sliced1/4 cup butter, cubed1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup milk1/2 cup process cheese sauce
Preparation
Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender.
Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.
