Tangy Vegetable Casserole
2 cups baby carrots
2 cups broccoli florets
2 cups cauliflower florets
1 (10 3/4 oz) can cream of mushroom soup
1/3 c sour cream
1 tbsp mayonnaise
3/4 cup shredded Cheddar cheese, divided
1 (2.8 oz.) can of French-fried onions divided or chow mein noodles
1/4 tsp ground black pepper
1/4 cup shredded mozzarella cheese
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Preheat oven to 350 F. In a large saucepan, bring 1 inch of water to a boiling. Place carrots, broccoli, and cauliflower in steaming basket and set basket in pan. Cover and steam 4-6 minutes, or until crisp-tender.
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In bowl, stir together soup, sour cream, mayo, 1/2 c of the cheddar cheese, half the onions and pepper, stir in vegetables.
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Transfer vegetable mixture to 2-qt casserole. Sprinkle with the mozzarella cheese and remaining 1/4 c cheddar cheese and onions. Bake 30 minutes or until light brown.