"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

Vegetable Casserole Recipe

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This recipe for Vegetable Casserole, by , is from Snair Family 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!

Contributor:  
Contributor:  
Family Friend

Category:
Category:

Ingredients:  
Ingredients:  
-Frozen broccoli spears - (I can't find these anymore, only florets and like the florets because they are so small so I use fresh broccoli and steam it so it is just crisp and not overcooked.)
-Frozen cauliflower
-Frozen baby carrots
-1 can of whole mushrooms (or if you prefer, you can cook up small whole fresh mushrooms ahead of time.)
-1 small block of velveta cheese
-1 can cream of chicken soup
-1/2 cup of milk
-bread crumbs

Directions:
Directions:
Thaw frozen veggies. Heat on low cream of chicken soup, 1/2 cup of milk, 1/2 of the block of velveta cheese until smooth. Layer veggies and mushrooms on bottom of casserole, cover with 1/2 of the sauce, layer again with veggies and mushrooms and add the rest of sauce. Cube leftover velveta cheese and place on top of casserole and sprinkle top with bread crumbs and cover. Heat 350 degrees approximately 20 to 30 minutes or until hot and cheese is melted.

Personal Notes:
Personal Notes:
This comes recipe from Leslie Long.

 

 

 

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