"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Casserole Recipe

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This recipe for Vegetable Casserole, by , is from Celebrating 100 years Johanna Bothof, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Winnie Bothof
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-4 Chicken Breast
1 can Vegetable All
1 can French Green Beans
1 can Whole Corn
1/2 c. Chopped Onion
1 can Cream of Mushroom Soup
1/2 c. Mayo
1 c. Shredded Cheddar Cheese
1 roll of Ritz crackers
1 cube of melted butter

Directions:
Directions:
Boil Chicken breast then cut up and set aside.

Mix: DO NOT DRAIN
Veg all, French green beans, Whole Corn, Chopped Onions Bring to a boil, then set aside.

In a large pan mix 1 can Cream of Mushroom Soup, 1/2 c. Mayo, and 1 c. Shredded cheddar cheese. Stir in Chicken, then mix into soup mixture.
Place in 9X13 dish
Crush 1 roll of Ritz crackers & sprinkle on top. Then drizzle melted butter over top.
Bake 350-400 oven until brown on top.

 

 

 

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