Wednesday, April 23, 2008

Vegetable Cassarole

Ingredients:

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)

Directions:
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.

2 comments:

Ms Dragonfly said...

looks yummy!

Cheffie-Mom said...

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