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Mixed Vegetable Casserole
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Description
If you have difficulty getting the kiddos to eat vegetables, this might do it! This casserole is made with bagged frozen vegetables that can be changed up. Whatever vegetables you use will be very tasty in this dish. I hope you will try it.
Ingredients
- 2 packages Frozen California Style Vegetables (10 Oz. Each)
- 1 can Whole Kernel Corn (14.5 Oz Can)
- 1 can Cream Of Mushroom Soup 10.5 Oz Can
- 1 jar Cheeze Whiz (16 Oz. Jar, Use As Much As You Like; I Put 3 Heaping Tablespoons Of Cheese, Not The Full Jar)
- 1 can (8 Oz. Size) French Fried Onions (French's, Durkees, Or Even Kroger Will Do)
Preparation
Preheat oven to 350 F. Cook the frozen vegetables according to package instructions then drain. Heat the corn in a saucepan over medium low heat, then drain it as well. Pour the vegetables into an 8×8 baking dish and spread to cover the bottom of the dish.
Mix soup and cheese together in a bowl until smooth. Pour the soup mixture on top of the vegetables. Put about 1/2 of the can of onions in the mixture and stir around slightly. Shake the rest of the onions on top of the casserole and bake for about 20 minutes at 350 F.
You may substitute your family’s favorite vegetables in place of the California style vegetables.
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C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 6.4.2014
Greetings Bev, Glad you posted the veg. casserole recipe, sounds terrific! Your TK Friend Cheryl.