I love this recipe because it's an update on a classic. Slightly spicier and with more crunchy vegetables to make you feel good about your choices on Thanksgiving, but easy enough for any weeknight.
Technique tip: Lightly steam the vegetables in the microwave for a few minutes first so they don't go into the oven frozen.
Swap option: Use any frozen vegetable your heart desires.
Preheat oven to 350 F.2.
Mix the milk, sour cream, crushed red pepper, black pepper and soup in a 1½-quart casserole dish. Carefully stir in green beans, mushrooms and 2/3 cup of the fried onions, combining thoroughly.3.
Bake for 30 minutes.4.
Stir filling, then top with the remaining 2/3 cup fried onions. Return to oven to bake for 5-10 more minutes, until topping is golden-brown.