Vegetable Casserole

Name: Vegetable Casserole
Ingredients: 1 (20 oz.) poly bag Parisian style vegetables (broccoli, cauliflower and carrots); 1 can condensed cream of mushroom soup, undiluted; 3 oz. cream cheese; 1 c. shredded sharp Cheddar cheese; 1 c. corn flakes, crushed; 1 can Hoy mushroom pieces and stems; 1/4 tsp. basil; 1/4 tsp. celery salt; 1/8 tsp. thyme; 1 Tbsp. margarine, melted

10 ingredients

6 steps

Ingredients

1 (20 oz.) poly bag Parisian style vegetables (broccoli, cauliflower and carrots)
1 can condensed cream of mushroom soup, undiluted
3 oz. cream cheese
1 c. shredded sharp Cheddar cheese
1 c. corn flakes, crushed
1 can Hoy mushroom pieces and stems
1/4 tsp. basil
1/4 tsp. celery salt
1/8 tsp. thyme
1 Tbsp. margarine, melted

Directions

1

Prepare vegetables according to directions on package.
2

Drain. In a pan, heat soup, cream cheese and Cheddar cheese until sauce is smooth and cheese is melted.
3

Combine vegetables and sauce; add mushrooms and place in a 1 1/2-quart casserole.
4

Place corn flakes and spices in plastic storage bag and crush with rolling pin. Sprinkle crushed flakes on top of casserole and drizzle with melted margarine.
5

Bake at 400° for 15 minutes or until sauce bubbles.
6

Makes 4 to 6 servings.