This is a recipe that's been in my repertoire for many years. I have taken this to potlucks and people like it. The casserole dish comes home scraped clean, as they say!
No-stick cooking spray
1 pound carrots, well-scrubbed, then cut into 1/2-inch chunks
2 (10-ounce) boxes fordhook lima beans, such as Birdseye
1 pound frozen broccoli florets
2 cans condensed cream of mushroom soup, undiluted
1 (3-ounce) package cream cheese, softened
1 (6-ounce) container French fried onion rings
(This casserole can be made ahead, up to the point of baking, in which case, don't preheat until ready to proceed with the last two steps).
Preheat the oven to 350°F. Spray a 13x9 non-aluminum casserole dish with no-stick cooking spray; set aside.
Cook the vegetables, following the directions on the packages.
Meanwhile, in a good-sized bowl (abt. 3 qt. capacity), stir the undiluted soup and cream cheese together until well mixed; set aside.
Drain the vegetables well, then gently stir the vegetables into the sauce.
Spread the mixture evenly into the prepared pan.
Bake for 30 minutes, or until bubbling vigorously.
Sprinkle the French fried onion rings over the top, then bake for 5 more minutes, or until the onions are browned.