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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Vegetable Casserole Recipe

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This recipe for Vegetable Casserole is from Family Favorites Collection, 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 lb fresh or frozen broccoli florets-cooked
1 lb fresh or frozen cauliflower florets-cooked
1 lb sliced or baby carrots-cooked
1 onion-diced and sautéed in butter.
1 can cream of mushroom soup
3 oz cream cheese
2 cups grated cheddar cheese

Topping:
1/2 cup Ritz crackers crushed for topping
2 tsp. butter (melted)
Directions:
Directions:
Arrange cooked vegetables in 9x13 greased pan. Add sautéed onions to veggies. Heat 1 can cream of mushroom soup in saucepan stirring in 3 oz of cream cheese(heat just until cream cheese melts or it will curdle). Pour over vegetable and sprinkle with grated cheese. If desired you can sprinkle with crushed Ritz crackers. Bake at 350º for 30-40 minutes.

 

 

 

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