November 21, 2012

Vegetable Casserole

On the Menu Today~
Vegetable Casserole

Need to bring a dish to Thanksgiving Dinner?
Bring this vegetable casserole.
It's not only delicious...
it's easy to whip together and
it feeds a small crowd.
I've been making this casserole for years.
It's always a hit.

Vegetable Casserole

  • 1-1/2 cups cooked cauliflower florets
  • 1-1/2 cups cooked peas
  • 1-1/2 cooked lima beans
  • 1 cup cooked sliced carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sliced water chestnuts, chopped
  • 1 can (10 3/4 oz) cream of celery soup
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • salt and pepper, to taste
  • Topping Ingredients:
  • 1 (2.8 oz) canister crispy fried onions, crushed
  • 2 tablespoons butter, melted
  1. Heat oven to 350º 
  2. Combine all vegetables and chopped water chestnuts. 
  3.  Pour ingredients into a buttered 2 quart casserole dish. 
  4. In small bowl combine soup, cheese and sour cream, blend well. Season with salt and pepper to taste. Pour over vegetables; blend well.
  5. In a small bowl combine topping ingredients; sprinkle over casserole. 
  6. Cover; bake at 350º for 25 minutes. Uncover; bake an additional 15 to 20 minutes or until heated through.

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