The standard mix: carrots, peas, green beans and corn. Chicken pot pie is on the menu, but anything else that can be done? It’s a BIG bag. 
Bonus: a separate whole giant bag of green beans and a separate whole giant bag of corn. Any ideas there?
Chicken pot pie would be my first choice as well, but Shepherd’s pie would be a close second. Maybe soup with the corn?
Vegetable soup in a tomato base and some orzo or ditalini.
I’ve always cooked pierogis, put on a bed of buttered garlicky mixed veg, grated cheese melted on top, and a little sour cream on the side. I notice fried rice seems to have the mixed vegetables in with it, everywhere I buy it.
I second the Shepherd’s Pie suggestion. For the Corn, maybe Cornbread or Corn Muffins with it in the mix? Also Beef Stew.
Not the standard vegetables, but maybe stir fry?
Vegetable soup? I love vegetable soup; I mix up my spices every now and then - always tomato based, sometimes heavy on the garlic and onions, sometimes I like to add chili powder. With or without cabbage changes the flavor a lot, too.
Green bean casserole? Green beans and ham and potatoes?
Corn chowder? Creamed corn?
Also, my mother used to make soup with chicken (or turkey) and corn and egg noodles. I think it was called “Lancaster corn soup,” but since my family didn’t call it that, I’m not really sure.
Yep. Soups, stews, pot pies, casseroles.
Google up a suitable recipe for corn fritters, particularly a type that you can freeze and microwave with your lunch.
If you’re feeling slightly adventurous, you could try Navratan Korma, an Indian dish that you can toss a random mix of veggies into. There are a bunch of recipes online.
In my experience, frozen veggies don’t work well in dishes that require the vegetables to be dry to cook properly. Stir-fry falls in that category.
Which relegates them to soups and stews, which have been suggested ad nauseum already. Vegetable soup seems ideal because you could get rid of some of the green beans and corn at the same time. Sautee onions, garlic, and celery, add water and tomato paste and chicken soup base, add the frozen veggies and simmer. I like basil in my veggie soup, too.
My mother always added barley near the end.
I will often make a 5qt dutch-oven sized vat of some kind of stew, whether it be with lentils or chickpeas or potatoes. Pretty much any stew I make, I’ll throw a bag of frozen veggies into it. Usually the aforementioned mix, and sometimes just peas or green beans with corn, too. It always works.
For a fresher-tasting Italian style 5qt vat of food for the week, I’ll also do the following: Boneless skinless chicken thighs, brown them at the bottom of the vat with olive oil and salt and pepper. Add 1 jar pasta sauce, and 1 large can crushed tomatoes. I throw in additional spices to season the whole thing for when it’s done (can be whatever you have or like - I tend to throw in garlic, parsley, herbs de provence from a jar, more salt and pepper, and some chile flakes.) Let that simmer for a few minutes, then add some water and rotini pasta and a bag of frozen veggies. Bring back to simmer and cook until pasta is done and the whole thing is thickened. Sometimes at the end I’ll even throw in a half a block of cream cheese, broken into bits, and stir until that’s all melted and it’s a cream sauce. Super easy!
Also, I’ll take portion of those frozen veggies, say a large heaping sauce spoon-full, pan fry them in a little butter until heated through, then crack a couple eggs into them. Easy and filling for whatever meal you’re making it for.
pop a few in your mouth. refreshing.
Not much to add. I don’t buy the big bags, so my problem is running out when I need some! I use them in what’s basically chicken pot pie, without the pie. First you make a roux. Then you turn it into a white sauce. Add chicken, the mixed veg, and anything else you want, and there you go. You can make a pot pie, do what I did and top it with Bisquick and make a chicken casserole style of thing, or pour it over toast. Whatever.
They’re a must-have for fried rice. Nice if you have some leftover chicken in the fridge or a can of SPAM in the cupboard, and leftover rice.
Or just heat them up in butter and have them with your meal. Do the same with the green beans and the corn. I love corn. Heat it up in butter and chow down. Love it. Or add the corn to cornbread. For the green beans, maybe coat them in breading and fry them up like okra. I haven’t actually done it, but it just popped into my head and sounded good.
I’ve only ever cooked fresh green beans, but you might try oven roasting the frozen green beans in a dish with some olive oil and seasonings. Those are a whole other animal from steamed or boiled.
We buy the big bags of mixed veggies, thaw them in hot water, drain, then put them in a food processor. Add hardboiled eggs with the shells left on and pulse until everything is minced. Place into many small ziplock bags or Tupperware containers.
We feed this to our parakeets.
Oooh… Pasta primavera! Cook some spaghetti , add the veggies, then plenty of butter, parm, shredded cheese, parsley & garlic. I haven’t made this for ages… I think I know what’s for dinner!
Throw a handful into some rice about five minutes before it’s ready. Ditto with pasta.
I like to make a pot of red lentils jazzed up with salt, olive oil, turmeric, cumin, bay leaf, red pepper, curry powder and/or Old Bay seasoning, and mix in the frozen veggies.
A big ol’ Tater Tot hotdish (hey, I’m in Minnesota, it’s what we do).
Yum.
Now that’s a great idea. Going to have to try it.
How about roasting the vegetables and then throwing them into a quiche, or a stratta, or just do an egg scramble with onions and whatever else is in the vegetable crisper?
Is just heating them up and eating them out of the question for some reason? Even the big bags don’t last that long if 2-3 people are eating them at 1 cup per meal.