Ingredients
Equipment
Method
Cooking Directions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
- Chop the mixed fresh vegetables into bite-sized pieces.
- Sauté onions in olive oil over medium heat until they're translucent, about 5 minutes.
- Combine the sautéed onions with the cream of mushroom soup in your skillet, stirring until well mixed.
- Transfer the mixture into your prepared baking dish, spreading it out evenly.
- Layer the shredded cheddar cheese generously on top.
- Bake for about 30 minutes, or until the casserole is golden brown and bubbling.
Nutrition
Notes
Optional: Garnish with fresh herbs like parsley or thyme for added freshness. For leftovers, consider transforming them into a flavorful filling for wraps or omelets—delicious and easy!
