Ingredients

• 6–7 cups frozen vegetables (about 2 bags)

• 1 can (10.5 oz) cream of mushroom soup

• 1 cup sour cream

• 2 cups shredded cheddar cheese

Instructions

1. Heat oven: 375°F.

2. Prep veggies: Microwave frozen vegetables until hot/thawed, then drain very well.

3. Mix sauce: In a big bowl, stir together cream of mushroom soup + sour cream.

4. Combine: Mix in drained vegetables and 1 1/2 cups of the cheddar.

5. Bake: Spread into a baking dish. Top with remaining 1/2 cup cheddar. Bake 25–30 minutes until bubbly and hot.