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
Ooh, that sounds good! You share the best recipes! Thanks.