Follow these steps for perfect results
Asparagus
cut into pieces
Broccoli
flowerets
Carrots
sliced
Spinach
fresh
Vegetable Cooking Spray
for greasing
Cream of Mushroom Soup
condensed
Onion
minced
Thyme
dried
Water
plain
Salt
table salt
Black Pepper
freshly ground
Preheat oven to 350F (175C).
Spray a baking dish with vegetable cooking spray.
Layer asparagus pieces in the dish.
Add broccoli flowerets on top of the asparagus.
Layer carrot slices over the broccoli.
Top with spinach leaves.
In a separate bowl, blend the cream of mushroom soup, minced onions, thyme, water, salt, and pepper.
Pour the soup mixture evenly over the vegetables in the baking dish.
Cover the baking dish with a lid or aluminum foil.
Bake in the preheated oven for 30 to 40 minutes, or until the vegetables are tender.
Let stand for a few minutes before serving.
Expert advice for the best results
Add a sprinkle of cheese on top before baking for a richer flavor.
For a vegan option, use a vegan cream of mushroom soup and cooking spray.
Add other vegetables like zucchini, bell peppers, or green beans.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and refrigerated for up to 24 hours before baking.
Serve in a warm serving dish, garnished with fresh thyme sprigs.
Serve as a side dish with roasted chicken or fish.
Pairs well with a simple salad.
A buttery Chardonnay complements the creaminess of the dish.
A refreshing and light pairing.
Discover the story behind this recipe
Common side dish for family meals and holidays.
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