Vegetable Casserole
Ingredients:
- 2 cans French-style green beans
- 1 pkg. frozen cauliflower
- 1 pkg. frozen broccoli
- 1 can cream of mushroom soup
- Cheese slices or grated cheese
Directions:
Mix vegetables and cook as directed on the packages. Add mushroom soup. Stir all together in a casserole dish then top with cheese. Bake 30 minutes at 350 degrees
By Robin
Mixed Vegetable Casserole
Ingredients:
- 1 24 oz. pkg. mixed frozen vegetables
- 1/2 lb. Velveeta
- 1 stick margarine
- 1 can cream mushroom soup
- 1 box Stove Top stuffing
Directions:
Cook vegetables as label requires. Drain off all but 1/2 c water.
Mix in soup, cheese and stuffing seasoning.
Pour into casserole. Cover with dry stuffing. Melt margarine and pour
over all.
Bake at 350 degrees for 35-45 minutes.
Marylin
Vegetable Casserole II
Ingredients:
- 1 pkg. broccoli (chopped)
- 1 pkg. cauliflower
- 1/2 pkg. Brussels sprouts
- 1 jar boiled or instant onions
- 2 cans cream of mushroom soup
- 1 small jar Cheez Whiz
Directions:
Melt mushroom soup and Cheez Whiz; spread mixture over vegetables. sprinkle croutons over the top and dot with butter. Bake at 350 degrees F, covered for 30 minutes and uncovered for 30 minutes.
By Robin
Vegetable Casserole III
For busy moms (and others) who have less time to cook during the busy holiday season, the following is a great side dish.
Ingredients:
- 1 cup uncooked rice
- 2 tablespoons olive oil, vegetable oil, or margarine
- 2 - 3 cloves of garlic, chopped
- 1 small onion, chopped
- 2 cups vegetable or chicken broth
- 3/4 cup frozen vegetables
Directions:
Heat oil or margarine in skillet. Add onion and garlic. Cook until onion is tender. Add rice. Stir and cook to coat rice with oil/margarine. Add broth and bring to a boil. Add frozen vegetables and seasonings (salt, pepper, etc.) as desired and return mixture to a boil. Reduce heat and simmer about 40 minutes or until rice is tender.
By Marie E. Cecchini from West Dundee, IL
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