Chef Heather's Garlic Parmesan Vegetable Bake

ravenfyre

1 bag frozen broccoli florets, thawed & drained

1 bag frozen whole kernel corn, thawed & drained

1 bag frozen diced onions, thawed & drained

2 bags frozen Normandy blend vegetables,(or 1 bag each green beans & baby carrots) thawed & drained

Mayonnaise - enough to coat vegetables

Garlic powder - to taste

Black pepper - to taste

Parsley - a good amount to taste

Grated Parmesan cheese (canned or jar) @ ½ to ¾ cup to taste

Sm. Bag shredded Parmesan cheese

Sm. Bag shredded mozzarella cheese

Grease or spray a deep sided 9x13 baking dish, set aside

Preheat oven to 380°F / 198°C

Combine your well thawed and drained vegetables in a large mixing bowl.

Add enough Mayonnaise to coat the vegetables (you're not making coleslaw, you just want enough to coat)

Add the garlic powder, black pepper, grated Parmesan cheese and parsley. Mix well to incorporate.

Stir in bag of shredded Parmesan cheese. Mix well. You might need to add a bit more Mayonnaise, you want just enough so everything is coated and holds together.

Spread vegetables evenly into baking dish.

Sprinkle bag of mozzarella cheese evenly on top.

Put into preheated oven for 30 to 45 minutes depending on your oven. Until everything is hot through and cheese on top is melted and browning.

All bags of vegetables are small bags 10 to 16 oz depending on the vegetable.

Shredded cheese is 2 cup size bags.

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