Vegetable Medley Bake

Ingredients:

1 qt. water
14.4 oz. bag Bird's Eye pearl onions
16 oz. bag frozen green beans
16 oz. bag frozen whole kernel corn
1 can cream of chicken soup
3 oz. cream cheese
½ c. milk
1 T. dijon mustard
1 T. diced or fresh dill
1 t. ground pepper
½ c. dried bread crumbs (Panko used in this recipe)
2 T. grated Parmesan cheese
1 T. melted butter or olive oil

 

Bring water to a boil.  Add onions and cook for 5 minutes.  Add beans and corn, cover and simmer for 6-8 minutes until crisp and tender.  Drain well.

 

Stir together soup, cream cheese, milk, mustard, dill and pepper.  Add to vegetable mix.

 
Add mixture to greased 2 qt. casserole dish. 

 

 
Toss together bread crumbs, Parmesan cheese, and butter/olive oil.  Sprinkle over top of casserole. 

Bake covered at 350º for 20 minutes.  Uncover and bake for an additional 15 minutes or until casserole is heated through.