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1 (10.75 oz.) can cream of mushroom soup
1 c. mayonnaise
1 clove pressed garlic
1/4 tsp. pepper
2 c. (8 oz.) shredded Cheddar cheese
3 (16 oz.) pkg. frozen broccoli, carrot and cauliflower mixture
1 (2.8 oz.) can French fried onion rings
Preheat oven to 350°. Combine soup, mayonnaise, garlic and pepper in bowl and mix well. Stir in Cheddar cheese. Place frozen vegetables in 9 x 13-inch baking dish. spoon soup mixture over vegetables. Mix to coat vegetables evenly. Bake 35 to 40 minutes. Remove from oven. Sprinkle with fried onions. Return to oven 5 minutes or until onions are golden. Serve immediately.
1 c. mayonnaise
1 clove pressed garlic
1/4 tsp. pepper
2 c. (8 oz.) shredded Cheddar cheese
3 (16 oz.) pkg. frozen broccoli, carrot and cauliflower mixture
1 (2.8 oz.) can French fried onion rings
Preheat oven to 350°. Combine soup, mayonnaise, garlic and pepper in bowl and mix well. Stir in Cheddar cheese. Place frozen vegetables in 9 x 13-inch baking dish. spoon soup mixture over vegetables. Mix to coat vegetables evenly. Bake 35 to 40 minutes. Remove from oven. Sprinkle with fried onions. Return to oven 5 minutes or until onions are golden. Serve immediately.
