I have to admit my dirty little secret when it comes to cooking and eating. I don't like veggies much. I eat them of course so I can, well, keep myself alive, but I don't enjoy most of them unless they are buried in something or are in a stew or something with a flavorful sauce.
This is why I was very happy to find this Baked Mixed Vegetable Casserole on the Jar of Lemons website a while back. I decided to give it a try and loved it. I also loved it let me use up some of the many, many cans of veggies I had in my pantry.
Since the first time I made it, I have modified it a bit to better fit my taste (we always say "make it your own"!) but it is delish as is. Below I will post my version which is a little different but I encourage you to try theirs as well.
Baked Canned Mixed Vegetable Casserole Recipe
Ingredients:
4 cans of the vegetables of your choosing (drained) I personally use 1 can of sliced potatoes, 1 can of corn, 1 can of carrots and 1 can of green beans
1/4 cup sour cream
1 11 oz can cream of mushroom
1/2 cup of milk
Salt and pepper to taste (Remember canned veggies have salt in them so I recommend not using a lot or omitting it all together. The parmesan cheese is salty as well)
1/2 to 3/4 of parmesan cheese (the cheap stuff that comes in the green container works well for this)
1/2 to 3/4 cup of canned french fried onions (crushed a little but not too much. You want good size little pieces for a crunchy texture)
Insructions:
1, Preheat the oven to 350 degrees.
2, Mix the, cream of mushroom, sour cream, milk, salt and pepper in a 9x13 casserole dish
3. Add the drained canned vegetables and mix well.
4. Sprinkle the top with the parmesan cheese and french fried onions. (Either a 1/2 cup or 3/4 cup of each, depending on how much topping you like.)
5. Bake for 30 minutes or until you see it getting brown on top.