Vegetable Puff Recipe

Name: Vegetable Puff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 oz.) pkg. frozen vegetable (broccoli, zucchini, yellow squash or asparagus); 1 can cream of mushroom soup; 1 c. shredded sharp cheese; 1/4 c. milk; 1/4 c. mayonnaise; 1 egg, beaten; 1/2 c. bread crumbs; 1 Tbsp. melted butter; minced garlic (optional); olive oil Pam spray (optional)

Servings: persons

2 (10 oz.) pkg. frozen vegetable (broccoli, zucchini, yellow squash or asparagus)
1 can cream of mushroom soup
1 c. shredded sharp cheese
1/4 c. milk
1/4 c. mayonnaise
1 egg, beaten
1/2 c. bread crumbs
1 Tbsp. melted butter
minced garlic (optional)
olive oil Pam spray (optional)

1
Cook frozen vegetable according to package directions (add no salt); drain thoroughly.
2
Place vegetable in 13 x 9 x 2- inch baking dish, spraying previously with Pam and a sprinkling of garlic.
3
In the meantime, combine soup and cheese; gradually add milk, mayonnaise and egg to soup mixture, stirring until well blended.
4
Pour over vegetable in dish.
5
Combine bread crumbs, butter and cheese; sprinkle over soup mixture.
6
Bake at 350u00b0 for 45 minutes, or until crumb topping is lightly browned.
7
Yields approximately 10 servings.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (10 oz.) pkg. frozen vegetable (broccoli, zucchini, yellow squash or asparagus), 1 can cream of mushroom soup, 1 c. shredded sharp cheese, 1/4 c. milk, and more.

Yes, Vegetable Puff falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Puff

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