"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Vegetable Casserole Recipe

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

Contributor:  
Contributor:  
Pamela Hencke (Friend of the Luepke's)
Added: Wednesday, August 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 bag (16oz) Broccoli, Carrots & Cauliflower mixture, thawed and drained
1 can water chestnuts-sliced
1 can cream of mushroom soup
2 C. shredded Swiss cheese
1/3 C. sour cream
1/4 tsp. pepper
1 jar (4oz) pimento's, chopped and drained
1 can (2.8oz) Durkee french fried onion-can add more if you like

Directions:
Directions:
Combine vegetables, water chestnuts, soup, 1/2 cheese, sour cream, pepper, pimentos and 1/2 of the french fried onions.

Pour into casserole dish. Bake at 350 covered for 30-35 min. Remove, add remainder of cheese and french fried onions, bake uncovered 5 min., longer or until cheese is melted and enjoy.

 

 

 

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