Buffet Vegetable Bake

9 ingredients
7 steps

Ingredients

  • 2 (10 oz.) pkg. frozen mixed peas and carrots
  • 1 (8 oz.) pkg. frozen green beans
  • 1 (5 oz.) can sliced water chestnuts, drained
  • 1 (3 oz.) can broiled sliced mushrooms, drained
  • 1 can cream of mushroom soup
  • 3 to 4 Tbsp. sherry (optional)
  • 1 tsp. Worcestershire sauce
  • 2 c. shredded sharp process cheese
  • 1/4 c. buttery cracker crumbs

Directions

  1. 1
    Cook frozen vegetables using package directions until tender-crisp; drain.
  2. 2
    Add water chestnuts and mushrooms.
  3. 3
    Combine remaining ingredients except crumbs in bowl; mix well.
  4. 4
    Add to vegetables; toss to mix.
  5. 5
    Turn into 2-quart casserole.
  6. 6
    Bake at 350° until bubbly, stirring occasionally.
  7. 7
    Sprinkle with crumbs. Yields 10 to 12 servings.

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