Green Bean & Fresh Vegetable Casserole
The traditional holiday dish called Green Bean Casserole with a fresh vegetable upgrade!
Ingredients
- 1 Can Cream of Mushroom Soup (like Campbells 10-1/2 oz)
- ¾ Cup Whole milk
- 1-⅓ Cup French Fried Onion. (Such as French's) Divided in half.
- ¾ Cup Each of Brussels Sprouts, Green Beans, Cauliflower, Broccoli Florets and Carrots.
- ¼ Cup Each of Frozen Peas and Corn.
- ¼ Tsp Ground Black Pepper
- 1 Oz Soy Sauce
Instructions
Mise En Place
- Trim brussels sprouts and cut into quarters
- Dice carrots to ¼ inch cubes.
- Remove ends from green beans and cut to about 2 inch lengths.
- 4) Trim cauliflower and broccoli and cut into about 1 inch florets.
Preparation
- Preheat oven to 350 degrees Fahrenheit.
- Submerge brussels sprouts in salted boiling water, return to boil and blanch for 1-2 minutes until just tender. Lift sprouts from water and submerge into a bowl of ice water to stop the cooking. Lift the sprouts from the ice water and allow them to drain in a colander. Repeat with green beans, carrots, cauliflower and broccoli.
- In a separate bowl combine the mushroom soup, milk, soy sauce, pepper and ½ of the french fried onions and stir to combine.
- Mix in all of the vegetables and transfer to shallow baking dish.
- Place in preheated oven for 20 minutes or until heated through.
- Remove from oven, top with remaining french fried onions and return to oven for 5-10 minutes until onions brown nicely.
- Serve.