Saucy Garden Patch Vegetables

• 1 can condensed Cheddar cheese soup
• 1/2 c. sour cream
• 1/4 c. milk
• 1/2 tsp. seasoned salt
• 1 (16 oz.) bag frozen vegetable combination (corn, broccoli and red pepper), thawed and drained
• 1 (16 oz.) bag frozen vegetable combination (Brussels sprouts, carrots and cauliflower), thawed and drained
• 1 c. (4 oz.) shredded Cheddar cheese
• 1 (2.8 oz.) can Durkee French fried onions

1. Preheat oven to 375u0b0.
2. In a large bowl, combine soup, sour cream, milk, seasoned salt, vegetables, half of cheese and half can of onions.
3. Spoon into an 8 x 12-inch baking dish.
4. Bake, covered, at 375u0b0 for 40 minutes or until vegetables are done.
5. Top with remaining cheese and onions.
6. Bake, uncovered, 3 minutes or until onions are golden brown.
7. Yields 8 to 10 servings.

cheddar cheese soup, sour cream, milk, salt, red pepper, brussels, cheddar cheese, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693139 (may not work)