| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
Casserole |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Frozen/fresh cauliflower |
| 1 |
pk |
Frozen/fresh broccoli or brussels sprouts |
| 1 |
pk |
Frozen/fresh artichoke hearts |
| 1 |
cn |
French style green beans |
| 1 |
cn |
(small) water chestnuts; drained and quartered |
| 1 |
cn |
(small) sliced mushrooms |
| 3/4 |
c |
Chopped onion |
| 1 |
c |
Grated cheddar cheese |
| 1 |
cn |
Mushroom soup |
| 1/2 |
|
Soup can water to dilute soup |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Boil vegetables 5 minutes. (Not green beans or artichoke hearts, if
canned.) Drain and alternate vegetables in a casserole dish with water
chestnuts, mushrooms, onion and cheese. Pour soup over ingredients. Bake in
350 degree oven until thoroughly heated (about 30 minutes). This dish may
be frozen or prepared early and stored in refrigerator until ready to bake.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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