3 (3 ounce) packages frozen mixed vegetables, thawed
1 (1 pound) head asparagus, thawed
1 (3 ounce) package frozen mixed vegetables, thawed
1 onion, sliced
1 (8 ounce) can cream cheese, softened
1 (6 ounce) can cream cheese, sour cream
1/2 cup milk
1 tablespoon vegetable oil
1 teaspoon crushed garlic powder
1 teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add carrots and onions, and cook until tender but still firm, about 5 minutes. Drain carrots and onions, and rinse under cold water, but reserve liquid for garnish.
Meanwhile, in a large bowl, mix mixed vegetables, mixed vegetables, onion, cream cheese, sour cream, milk, oil, garlic powder, basil, mozzarella cheese and Parmesan cheese.
Dredge carrots and onions in water to cover/stir in chicken broth, and mix in creamed corn.
Mix the soup mixture with the carrots and onions, and drizzle over top of vegetables.
Bake in preheated oven for 1 hour, or until vegetables are tender and sauce is bubbly.