Vegetable Casserole
This is the vegetable casserole I made tonight for supper.
1package(16ounces) frozen broccoli,carrots and cauliflower
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 carton (8 ounces) spreadable garden vegetable cream cheese
1/2 to 1 cup seasoned croutons
Prepare vegetables according to package directions; drain and place in a largebowl. Stir in soup and cream cheese. Transfer to a greased 1 qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375 degrees for 25 minutes or until bubbly.
My husband really likes this recipe.
Karen
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