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Corn Bread Veggie Bake
2 cans condensed cream of mushroom soup, undiluted
2 cups milk divided
3 cups frozen mixed vegetables thawed
2 packages (8.5 oz.) corn bread or muffin mix
2 eggs, beaten
1-1/3 cups French- fried onions
In bowl combine soup, 1-1/3 cup milk and vegetables. Place in dutch oven.
In bowl combine corn bread mix, eggs and remaining milk until blended. Spread over vegetable mixture. Sprinkle with onions and bake for 25 minutes or until browned and a knife inserted in middle comes out clean. Serves 6.