Vegetable Casserole

Name: Vegetable Casserole
Ingredients: 1 (20 oz.) poly bag of California Blend style vegetables (broccoli, cauliflower and carrots); 1 can condensed cream of mushroom soup (undiluted); 3 oz. cream cheese; 1 c. corn flakes, crushed; 1 (4 oz.) can mushrooms; 1/4 tsp. basil; 1/4 tsp. celery salt; 1/4 tsp. thyme; 1 Tbsp. melted margarine; 1 c. sharp Cheddar cheese, grated

10 ingredients

8 steps

Ingredients

1 (20 oz.) poly bag of California Blend style vegetables (broccoli, cauliflower and carrots)
1 can condensed cream of mushroom soup (undiluted)
3 oz. cream cheese
1 c. corn flakes, crushed
1 (4 oz.) can mushrooms
1/4 tsp. basil
1/4 tsp. celery salt
1/4 tsp. thyme
1 Tbsp. melted margarine
1 c. sharp Cheddar cheese, grated

Directions

1

Prepare vegetables according to package directions.
2

Drain.
3

In a pan, heat soup, cream cheese and Cheddar cheese until sauce is smooth and cheese melted.
4

Combine vegetables and sauce.
5

Add mushrooms and place in 1 1/2-quart casserole.
6

Place corn flakes and spices in plastic storage bag and crush with rolling pin. Sprinkle crushed flakes over top of casserole and drizzle with melted margarine.
7

Bake at 400° for 15 minutes.
8

Serves 4 to 6.