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