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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

"Veg-all" Casserole Recipe

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This recipe for "Veg-all" Casserole is from Family and Friends' Recipes, 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 can english peas
1 can sliced carrots
1 can yellow corn
1 can diced potatoes
1 can green beans
1 can sliced (or diced) water chestnuts
1 medium onion, diced
Approximately 2 c Kraft Mayo
8 - 16 oz bag finely shredded cheese (I use Mexican Four Cheese Blend)
French's Fried Onions, Cheddar Flavor
Directions:
Directions:
Drain all vegetables and mix together with mayonnaise and diced onion. Stir in cheese and back at 350º until bubbly and just beginning to brown at edges. Remove from oven and sprinkle fried onions on top. Return to oven just long enough to brown the topping.

Variations: Use whatever vegetables you most prefer. My reasoning for not using the canned vegetable mixture (i.e. - VegAll) is because I'm not a big fan of cooked celery (and neither was Mom) and got tired of picking it out.

You can also top with regular fried onions or crumbled Ritz crackers drizzled with melted butter. Just do whatever sounds good to you!

 

 

 

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