Vegetable Casserole

9 ingredients
6 steps

Ingredients

  • 2 cans mushroom soup, undiluted
  • 1 large can mushrooms
  • 1 stick margarine
  • 2 cans asparagus
  • 1 can green peas
  • 1 can bean sprouts
  • 1 can sliced water chestnuts
  • 1 can French fried onion rings
  • 1 c. crushed cheese crackers

Directions

  1. 1
    Heat soup, mushrooms and margarine and stir until well blended.
  2. 2
    Drain asparagus, peas, bean sprouts and sliced water chestnuts.
  3. 3
    Layer vegetables in order in a buttered 9 x 13-inch casserole.
  4. 4
    Pour soup mixture over all the vegetables.
  5. 5
    Top with 1 can onion rings and a thin layer of crushed cheese crackers.
  6. 6
    Heat 30 minutes or until bubbly at 350°.

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