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Layered Vegetable Casserole Recipe

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This recipe for Layered Vegetable Casserole is from The Dierdorf and Ferrick Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10 0z) can cream of mushroom soup, undiluted
1 (6 oz) roll garlic cheese, sliced
1 (5 oz) can evaporated milk
1 (16 oz) can whole green beans, drained
2 (14 oz) cans artichoke hearts, drained &
quartered
1 ( 8 oz ) can sliced water chestnuts, drained
2 ( 4 oz ) cans sliced mushrooms, drained
1 ( 16 oz) package frozen broccoli cuts
3/4 cup sliced green beans
1/2 cup soft breadcrumbs
1/4 cup butter, melted
Directions:
Directions:
Combine first 3 ingredients in a medium saucepan. Cook over medium heat until mixture is smooth, stirring often. Remove from heat.
Combine green beans and next 5 ingredients. Spoon half of vegetable mixture into a lightly greased 12 x 8 x 2 inch casserole. Pour half of sauce over vegetables.Repeat procedure with remaining vegetables and sauce.
Combine breadcrumbs and butter; sprinkle over casserole. Bake at 350º for 40 minutes or until bubbly and lightly browned. Yields 8-10 servings.
Number Of Servings:
Number Of Servings:
8 - 10

 

 

 

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