bag (16 oz) frozen vegetable combination (veggies I use are the "California blend -- broccoli, califlower and carrots)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 cup shredded swiss cheese
1 cup sour cream
1 can (2.8 oz) Durkee french fried onions
Preheat oven to 350. In large bowl, combine vegetables, soup, 1/2 cup cheese, the sour cream and 1/2 can of french fried onions. Pour into a shallow 1-qt casserole. Bake,covered at 350 for 30 minutes or until vegetables are done. Sprinkle remaining cheeese and onions in diagonal rows across top and bake uncovered for 5 minutes or until onions are golden brown. Makes 6 servings.
CORN AND BROCCOLI CASSEROLE
1 1/2 c. coarsely crushed Ritz or chicken in a basket crackers (save 1/2 c. for topping)1/2 c. melted butter10 oz. frozen broccoli, thawed and drained1 (16 oz.) can cream corn1 (16 oz.) can whole kernel corn, drained1/4 c. chopped onion1/2 tsp. salt1/4 tsp. pepperMix all ingredients together. Place in 1 1/2 quart casserole. Top with 1/2 cup crumbs. Bake at 350 degrees for 30 minutes.
Both of these are "holiday" traditions
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