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Creamy Dijon Vegetable Bake

Creamy Dijon Vegetable Bake

5 1

Broccoli, cauliflower and carrots in a delectable sauce made with cream cheese, milk, Dijon mustard, Cheddar cheese soup and Parmesan cheese- 35 minutes in the oven and you’ve got a crowd pleasing casserole that’s loaded with flavor.

serves 8 people

Ingredients

cost per recipe: $8.50

The price is determined by the national average.

  • 1/2

    cup Japanese bread crumbs(panko)

  • 1

    tablespoon butter, melted

  • 1

    can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup

  • 1/3

    cup cream cheese

  • 3/4

    cup milk

  • 2

    tablespoons Dijon-style mustard

  • 1/8

    teaspoon ground black pepper

  • 1/2

    cup grated Parmesan cheese

  • 3

    cups fresh or thawed frozen broccoliflorets

  • 3

    cups fresh or thawed frozen cauliflower florets

  • 4

    medium carrot, cut into 2-inch strips (about 2 cups)

view nutrition info

How to Make It

Heat the oven to 350°F.  Stir the bread crumbs and butter in a small bowl.  Stir the soup, cream cheese, milk, mustard, black pepper and Parmesan cheese in a medium bowl.
Place the broccoli, cauliflower and carrots in a 6-quart saucepan and add water to cover.  Heat to a boil over medium-high heat.  Cook for 5 minutes or until the vegetables are tender-crisp.  Drain the vegetables well in a colander.  Place the vegetables into a 13x9x2-inch baking dish.
Pour the soup mixture over the vegetables.  Sprinkle with the bread crumb mixture.
Bake for 35 minutes or until the mixture is hot and bubbling and the vegetables are tender.
Step 1

Heat the oven to 350°F.  Stir the bread crumbs and butter in a small bowl.  Stir the soup, cream cheese, milk, mustard, black pepper and Parmesan cheese in a medium bowl.

Step 2

Place the broccoli, cauliflower and carrots in a 6-quart saucepan and add water to cover.  Heat to a boil over medium-high heat.  Cook for 5 minutes or until the vegetables are tender-crisp.  Drain the vegetables well in a colander.  Place the vegetables into a 13x9x2-inch baking dish.

Step 3

Pour the soup mixture over the vegetables.  Sprinkle with the bread crumb mixture.

Step 4

Bake for 35 minutes or until the mixture is hot and bubbling and the vegetables are tender.

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Made With
(10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup

(10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup

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Ratings & Reviews

(1)
  • ChefJanine

    December 11, 2013

    Great combination of veggies and cheeses, and an easy recipe.

    It IS very good flavor, and even the kids will love it. What better combination of nutritional vegetables. I wouldn't change a thing.....unless you want to. Nothing like a hot bubbling casserole to sit down to, and it's only a side dish. The hint of Dijon is just right. This would be perfect on the Christmas dinner table with ham or turkey. Enjoy!

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