"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Vegetable Casserole Recipe

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

Contributor:  
Contributor:  
Rhea (Huggins) Johnson
Added: Saturday, October 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 small can English peas, drained
1 medium can Asparagus, drained
1 can Cream of Mushroom soup
Cheese (your choice), grated
1 pkg. slivered Almonds
6-8 Ritz Crackers, crushed

Directions:
Directions:
Layer vegetables and soup in a casserole dish in the order listed. Top with enough cheese to cover the top of casserole. Add slivered almonds and crushed crackers.

Bake at 350 degrees for approximately 45 minutes.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This can be prepared the day before, kept in the refrigerator and baked the following day.

Love ya~
Mom

 

 

 

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