"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Tangy Vegetable Casserole Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Tangy Vegetable Casserole, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey Hubbard
Added: Sunday, February 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups broccoli florets
2 cups cauliflower florets
2 cups baby carrots
1 10 oz can cream of mushroom soup
1/3 cup sour cream
1 T. mayonnaise
3/4 cup shredded sharp cheddar cheese
1 can french fried onions
1/4 tsp ground pepper
1/2 cup shredded mozzarella cheese

Directions:
Directions:
Preheat oven to 350. In large saucepan, bring 1 inch of water to boiling.Place broccoli, cauliflower, and carrots in steamer basket and set basket in pan. Cover and steam 4-6 minutes or until crisp tender. In a bowl stir together soup, sour cream, mayonnaise, 1/2 cup cheddar cheese, half the onions, and pepper. Stir in vegetables. Transfer mixture to a 2 quart casserole dish, sprinkle with mozzarella cheese, other 1/2 cup cheddar cheese, and remaining onions. Bake 30 minutes or until bubbly and brown.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

343W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!