"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Vegetable Casserole Recipe

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This recipe for Vegetable Casserole, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Jaworski
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Frozen Vegetables (Cauliflower, Broccoli and Carrots)
1 can Cream of Mushroom soup
1 can Durkees French Fried Onion Rings (save a few for the top)
1 small jar of pimentos
1 small pkg. (2 cups) shredded Swiss cheese
1/3 cup sour cream

Directions:
Directions:
Set aside 1/3 cup of mushroom soup and the 1/3 cup of sour cream.
Mix rest of ingredients together and put into casserole dish. Cover and bake in 350 degree oven for 25 to 30 minutes. Uncover, spread sour cream, mushroom soup and the rest of the onions on top. Leave uncovered and brown in oven.

 

 

 

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