Baked Vegetable Medley

• 1 medium head cauliflower, broken into florets
• 1 bunch broccoli, cut into florets
• 6 medium carrots, sliced
• 1 lb sliced fresh mushrooms
• 1 bunch green onion, sliced
• 1/4 cup butter, cubed
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1/2 cup milk
• 1/2 cup processed cheese sauce

1. Place the cauliflower, broccoli, and carrots in a steamer basket; place in a large sauce pan over 1 inch of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp tender. Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender.
2. Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add the vegetables and mushroom mixture; toss to coat. Transfer to a greased 2 quart baking dish. Cover and refrigerate overnight.
3. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350u0b0F for 40-45 minutes or until bubbly.

head cauliflower, broccoli, carrots, mushrooms, green onion, butter, condensed cream, milk, processed cheese sauce

Taken from www.food.com/recipe/baked-vegetable-medley-254454 (may not work)