Vegetable Casserole

Name: Vegetable Casserole
Ingredients: 1 (16 oz.) bag California Blend style vegetables; 1 can cream of mushroom soup (undiluted); 3 oz. cream cheese; 1 c. shredded Cheddar cheese; 1 c. corn flakes, crushed; 1 (4 oz.) can mushrooms; 1/4 tsp. basil; 1/4 tsp. celery salt; 1/8 tsp. thyme; 1 Tbsp. margarine, melted

10 ingredients

7 steps

Ingredients

1 (16 oz.) bag California Blend style vegetables
1 can cream of mushroom soup (undiluted)
3 oz. cream cheese
1 c. shredded Cheddar cheese
1 c. corn flakes, crushed
1 (4 oz.) can mushrooms
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 cheese melts.
3

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

Place corn flakes and spices in plastic bag and crush.
5

Sprinkle crushed flakes on top of casserole and drizzle with melted margarine.
6

Bake at 400° for 15 minutes or until sauce bubbles.
7

Serves 4 to 6.