Home Cooking Recipes
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Vegetable Casserole
Chef:  Marjorie Abell - Grinnell, KS          Category:  Side Dishes

Ingredients:
2 (16 oz.) packages frozen vegetables, thawed and drained
2 cans cream of mushroom soup
2 cups cheese, shredded
2/3 cup sour cream
1 (8 oz.) brick cream cheese, room temperature
1/4 cup mayonnaise
1/2 teaspoon pepper
1 (6 oz.) can French Fried onions
1 (small) can water chestnuts, drained
1 (small) can mushrooms, drained










Directions: In large bowl, combine vegetables, soups, 1 cup cheese, sour cream, water chestnuts, mushrooms, cream cheese,mayonnaise, pepper and about 1/2 the fried onions. Pour into shallow, greased 9x13 inch casserole. Bake in 350°F oven, covered about 45 minutes, or until vegetables are done. Sprinkle remaining cheese and onions across top and bake uncovered 5 minutes more. Freezes well.

Notes:

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All Aboard Harvest