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Cornbread Veggie Bake

Take advantage of convenience items in this simple side dish that's only pennies a serving—and a great addition to any meal.
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    6 servings


  • 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


  • 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.
  • 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.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
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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Average Rating:
  • thebigapple
    Dec 23, 2019

    A good receipt and was enjoyed by all. Got requests to make it again. However, it took a little more than the 25-30 minutes of baking time indicated in the recipe.

  • deb9962
    Aug 9, 2017

    This was a nice change to a easy meal. I made a tossed salad to go with, & my family enjoyed it