Wednesday, April 23, 2008

Vegetable Cassarole


1 can (26 ounces) Cream of Mushroom Soup

1 1/2 cups shredded Swiss cheese (6 ounces)

2/3 cup sour cream

1/4 tsp. ground black pepper

2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained

2 cans (2.8 ounces each)

French Fried Onions (2 2/3 cups)

In 3-quart shallow baking dish mix soup, 1 cup cheese, sour cream, pepper, vegetables and 1 can of onions.
Bake at 400°F. for 20 minutes or until hot.
Stir. Sprinkle remaining cheese and remaining onions over vegetable mixture. Bake 5 minutes more or until onions are golden.


Ms Dragonfly said...

looks yummy!

Cheffie-Mom said...

Yum! Yum!! Sorry I have not been blogging lately! I have been taping shows. What was I thinking?? Hah! Maybe it is a good thing I wasn't thinking! If you get a minute, check it out. I'd love to hear what you think. I am inviting all my blog friends over for feedback. Your recipes are great and my whole idea behind this show is for other moms to share real stories like you do. Sponsors are donating neat prizes like chocolate baskets and mini-chef aprons and way cool cookery stuff. Anyway, I'd love to hear from you.