“An easy, make-ahead vegetable dish. The recipe originally came from Betty Van Kley, from "I've Got A Cook In Kalamazoo!"”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. If using fresh vegetables, break into florets.
  2. Steam vegetables until almost done.
  3. Put into a 2 quart buttered baking dish.
  4. Cover with soup, parmesan cheese and onions.
  5. Bake, covered at 350 degrees for 15 minutes.
  6. Remove cover and bake for an additional 15 minutes.
  7. If microwaving, follow above directions, using a 2 quart glass baking dish. Microwave on high for 4-5 minutes, or until heated through.

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