Vegetable Bake

This recipe for Vegetable Bake was called "Crunchy Mixed Vegetable Bake" in The Pamper Chef cookbook Recipes From the Heart.  We've been serving this side dish up for Thanksgiving and Christmas for a number of years.  Kathy's Dad will always ask for "seconds".

Yields 12 servings

INGREDIENTS

• 1 can (10¾ ounces) condensed cream of mushroom soup
• 1 cup Mayonnaise
• 1 garlic clove, pressed
• ¼ teaspoon ground black pepper
• 2 cups (8 ounces) shredded cheddar cheese
• 48 ounces frozen broccoli, carrot and cauliflower blend
• 1 can (2.8 ounces) French fried onion rings

DIRECTIONS:

• Preheat oven to 350°.
• In a medium bowl, combine soup, mayonnaise, garlic and pepper. Mix well
• Stir in cheese
• Place vegetable blend in greased 13 × 9-inch baking pan.  Spoon soup mixture over vegetables; toss to evenly coat.
• Bake uncovered 35-40 minutes or until heated through.
• Sprinkle with onion rings.
• Bake 5 minutes longer or until the onion rings are golden.
• Serve imediately