"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Scott's Vegetable Casserole Recipe

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This recipe for Scott's Vegetable Casserole, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Johnson, Scott
Added: Friday, June 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz) bag frozen mixed vegetables
1 can cream of mushroom soup
1 (16oz) velveeta cheese
2-3 slices bread - cubed and drizzled with melted butter

Directions:
Directions:
1. Boil the vegetables until tender
2. melt cheese in double boiler and add soup plus 1/4 - 1/2 can milk
3. blend cheese mixture with veggies.
4. Bake at 375F for 1 hour.
5. Cover with cubed bread and bake until golden brown.

Personal Notes:
Personal Notes:
Something New - from George and Madge's grandson - Scott. Scott frequently makes this recipes for his family who love it. The recipe originated with Bart Manzella.

 

 

 

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