"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Vegetable Cheese Casserole Recipe

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This recipe for Vegetable Cheese Casserole, by , is from The Bohnet Family Cookbook Project, 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!

Kathryn Bohnet


Choice of vegetable, cut up (Broccoli, Brussels Sprouts, Cauliflower to name a few choices)
10 oz. Cream of Mushroom Soup
1 C. Celery, thinly sliced
1/2 C. Cheddar Cheese, grated
1/2 C. Sour Cream
Salt & Pepper to taste
1 Tbsp. Butter
1/4 C. Dry Bread Crumbs

Bake 375 uncovered for 25 min.
1 Sauce Pan
1 Pot
2 Qt. Casserole Dish
Mixing Bowl & Whisk

Cook VEGETABLE of choice until tender. DRAIN. Place in bottom of Casserole Dish.
In Bowl combine SOUP, CELERY, CHEESE, SOUR CREAM, SALT & PEPPER. Spread over top.
In Sauce Pan melt BUTTER, stir in BREAD CRUMBS. Spread over top. BAKE uncovered. SERVE.

Number Of Servings:
Number Of Servings:




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