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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Buffet Vegetables Recipe

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This recipe for Buffet Vegetables is from The Hansen Family & Friends 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:  
2 10 oz frozen or canned mixed peas & carrots
1 9 oz frozen or canned green beans (whole)
1 5 oz can water chestnuts, drained & sliced
1 3 oz can sliced mushrooms, drained
1 10 1/2 can mushroom soup
3 or 4 tbsp. cooking sherry
1 tsp worcestershire sauce
Dash of bottled hot pepper sauce
1/4 cup Pepperidege Farm Dressing
2 cups American or Cheddar Cheese, shredded
Directions:
Directions:
Cook vegetables if frozen, drain.
Combine water chestnuts & mushrooms
Combine all ingredients and add 2 cups shredded American or cheddar cheese. Toss with vegetables.
Top with Pepperidge Farm Dressing.
Dot with butter.
Put in 2 qt. casserole.
Bake uncovered at 350º for 40 to 45 min..
Number Of Servings:
Number Of Servings:
12

 

 

 

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