| |
Vegetable Casserole
1 package (16
oz) frozen vegetable combination*, thawed and drained
1 can cream of mushroom soup
1 cup shredded Swiss cheese
1/3 cup sour cream
1/4 teaspoon black pepper
4 ounces diced pimiento, drained (opt)
1 cup Durkee French fried onions
In large bowl, combine vegetables, soup, 1/2 cup cheese,
sour cream, pepper, pimiento, and 1/2 can French fried
onions. Pour into shallow 1 quart casserole. Bake, covered,
at 350 degrees for 30 minutes or until vegetables are done.
Sprinkle remaining cheese and onions in diagonal rows across
top; bake uncovered 5 minutes or until onions are golden
brown. Makes 6-8 servings.
MICROWAVE DIRECTIONS: Prepare vegetable mixture as above;
pour into shallow 1 quart microwave-safe casserole. Cook
covered, on high 8-10 minutes or until vegetables are done.
Stir vegetables halfway through cooking time. Top with
remaining cheese and onions as above; cook, uncovered, 1
minute or until cheese melts. Let stand 5 minutes.
*broccoli, carrots, cauliflower
|
|
