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Cornbread Veggie Bake

Total Time

Prep: 10 min. Bake: 25 min.


6 servings

Take advantage of convenience items in this simple side dish that's only pennies a serving—and a great addition to any meal.


  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup milk, divided
  • 1-1/2 cups frozen mixed vegetables, thawed
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1large egg, lightly beaten
  • 2/3 cup french-fried onions


  1. In a large bowl, combine the soup, 2/3 cup milk and vegetables. Transfer to a greased 11x7-in. baking dish. In a large bowl, combine the cornbread mix, egg and remaining milk just until blended. Carefully spread over vegetable mixture.
  2. Sprinkle with onions (pan will be full). Bake at 350° for 25-30 minutes or until lightly browned and a toothpick inserted in the center comes out clean.

Nutrition Facts

1 piece: 307 calories, 12g fat (4g saturated fat), 52mg cholesterol, 789mg sodium, 44g carbohydrate (13g sugars, 3g fiber), 7g protein.

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