"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Five Vegetable Casserole, by Mary Ann Little Kelly, is from Kelly Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Mary Ann Little Kelly Added: Sunday, July 19, 2009
2 pkgs. frozen chopped spinach 1 pkg. frozen chopped broccoli 1 can cream of celery soup 1 tsp. tarragon Sliced tomatoes 1 cup shredded sharp cheddar cheese 1 can fried onion rings
Thaw frozen vegetables; squeeze dry; add soup and tarragon. Place in casserole and cover with sliced tomatoes, then cheese. Bake at 350º about 30 minutes. Sprinkle onion rings on during the last few minutes of baking.
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