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Parve
Easy
1 Hour, 5 Minutes
Diets 
I love the savory taste that the mustard adds to these crumbed veggies; a salty spiciness that had me reaching for doubles and triples and… Oops — the bowl was empty!
3/4 cup Gefen Bread Crumbs
4 tablespoons oil
1/2 cup French-fried onions, chopped into small crumbs
1/2 teaspoon dry mustard
1 pound (454 grams) frozen chopped broccoli
1 pound (454 grams) frozen chopped asparagus
5 ounces (140 grams) shredded carrots
2 teaspoons onion soup mix, without MSG
1/2 teaspoon salt, or to taste
1 teaspoon mustard
Preheat oven to 350 degrees Fahreneheit (180 degrees Celsius). In a large skillet, toast bread crumbs in oil until light brown and crisp. Add in French-fried onions and dry mustard. Stir to combine and then set aside.
Place remaining ingredients in a 9×13-inch (23×33-cm) oven-to-table casserole dish or baking pan and stir until well combined. Cover tightly and bake for 50 minutes, or until vegetables are tender, yet still a little crisp.
Uncover and mix gently until pan juices are evenly distributed; sprinkle crumbs over vegetables. Return to oven an additional 10 minutes, uncovered. Remove from heat and serve.
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make in advance? How should I reheat this if i want to make it in advance for shabbos?
I would reheat it in on a hot plate or blech just until it’s warm but not dried out and overcooked.