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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a wonderful Vegetable Casserole. We really enjoyed it and will be making it again. I made it just like the recipe calls for, except I used frozen brocholi and cauliflower (winter vegetables in the bag) and i steamed them in my vegetable steamer. Ingredients:
1 (10 ounce) can mushroom soup |
4 tablespoons mayonnaise |
1/2 cup grated cheddar cheese |
1 head cauliflower (small) |
2 cups broccoli florets |
4 -5 carrots, sliced |
1/4 cup fine breadcrumbs |
1/4 cup parmesan cheese |
2 tablespoons butter |
Directions:
1. Prepare vegetables appropriately.
2. Steam until tender crisp.
3. Place into casserole pour oversoup and mayo and cheddar, over vegies.
4. Combine gently until vegies are cooled. Combine breadcrumbs and parmasan in bowl. Pour melted butter over top and combine. Sprinkle over casserole.
5. Bake at 350 degrees for 40 minutes or make ahead and put in fridge.
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