Baked Creamy Mixed Vegetables
Transform a bag of frozen mixed vegetables into a baked, creamy, flavorful medley of carrots, zucchini, squash, broccoli and cauliflower. Easy and nutritious, this veggie mix is a healthy side dish that pairs well with so many entrees!
For more delicious veggie side dish recipes, try Air Fried Carrot Fries, Super Creamy Red Cabbage Slaw, and Oven Roasted Cabbage Steaks.
Vegetables are necessary for a balanced meal but no one said they had to be bland. This mixed vegetables recipe is proof! Instead of throwing frozen mixed vegetables in the microwave or heating them up on the stove, we season them generously, toss them with cream of mushroom soup and some broth, then bake.
What comes out of the oven is mouthwatering, creamy, and comforting. It is easy to forget you are eating vegetables, it is THAT good! No matter what your main dish is, this is guaranteed to be a delicious meal.
Why You Will Love Mixed Vegetables:
Healthy Side Dish! This color vegetable medley is packed with fiber and nutrients. They are also low in calories.
Convenient! How often do fresh vegetables go bad in your fridge? Frozen vegetable mix definitely has a longer shelf life. This is an easy way to enjoy a serving of vegetables and it comes with variety!
Versatile! These veggies go with everything; beef, chicken, pork, or seafood.
Ingredients for Mixed Vegetables Recipe
To make creamy mixed vegetables, you will need the following ingredients:
- Mixed vegetables: Normandy blend is best. It has a nice variety and includes carrots, zucchini, squash, broccoli, and cauliflower.
- Cream of mushroom soup: This soup has a rich and creamy texture with a savory umami flavor. It primarily tastes like mushrooms, but the flavor is mellowed and enhanced by the creamy base, which is often made with a mixture of butter, flour, and milk or cream.
- Chicken broth: This adds flavor but also prevents the veggies from drying out as they bake.
- Butter: Use unsalted butter so the final product is not too salty.
- Seasoning: Season the soup mixture with seasoned salt, garlic powder, onion powder, and black pepper.
How to Cook Frozen Mixed Vegetables
Preheat your oven to 375°F. Spray a 9×13 baking dish with nonstick cooking spray and set it aside.
Add cream of mushroom soup, butter, and all of the seasonings including the seasoned salt, garlic powder, onion powder, and black pepper, into a large bowl.
Then use a whisk to mix everything together until it is fully incorporated and semi-smooth. Add mixed vegetables into the soup mixture and use a spoon to stir them together until combined.
Once combined, pour the creamy vegetable mixture into the baking dish and cover it with aluminum foil. Then place the dish in the oven and bake for 20 minutes.
Remove the foil from the dish and bake for an additional 10-20 minutes, depending on how tender or crispy you like your veggies.
Once they are to your liking, remove them from the oven and serve immediately.
Tips and variations for Mixed Vegetables
- Want to use different vegetables? Feel free to use a different veggie mix or make your own combination. Try adding green beans, red onions, bell peppers, eggplant, mushrooms, and potatoes.
- You can use fresh veggies for this recipe if you prefer, but be mindful of cooking times. Fresh vegetables will cook faster than frozen veggies. Also, ensure all the veggies are cut into equally small pieces so they cook at an even rate.
- For seasoning, you can add fresh herbs (like rosemary, basil, dill, oregano, or parsley). Want a kick of spice? Add crushed red pepper flakes.
- Like your veggies cheesy? Sprinkle on grated parmesan cheese in the last 10 minutes of cooking.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat leftovers in the microwave.
Frequently Asked Questions
More healthy side dishes you’ll love
Baked Creamy Mixed Vegetables
Transform a bag of frozen mixed vegetables into a baked, creamy, flavorful medley of carrots, zucchini, squash, broccoli and cauliflower. Easy and nutritious, this vegetable medley is a healthy side dish that pairs well with so many entrees!
Ingredients
- 4 cups Mixed vegetables, normandy blend is best
- 1 can Cream of mushroom soup
- ½ cup Chicken broth
- 1 tablespoon Butter, unsalted
- 2 teaspoons Seasoned salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 375°F. Spray a 9x13 baking dish with nonstick cooking spray and set it aside.
Add the cream of mushroom soup, butter, and all of the seasonings including the seasoned salt, garlic powder, onion powder, and black pepper, into a large bowl.
Use a whisk to mix everything together until it is fully incorporated and semi-smooth. Add your mixed vegetables into the soup mixture and use a spoon to stir them together until combined.
Pour the creamy vegetable mixture into the baking dish and cover it with aluminum foil. Place the dish in the oven and bake for 20 minutes.
Remove the foil from the dish and bake for an additional 10-20 minutes, depending on how tender or tender-crispy you like your vegetables.
Once they are to your liking, remove them from the oven and serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 182Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 15mgSodium 1482mgCarbohydrates 21gFiber 5gSugar 8gProtein 7g
