|
| |||||
|
|
|
| ||
Vegetable Dishes
This is one of my favorite vegetable casserole.
In 9 x 13 dish mix together the following:
2 beaten eggs
1 small can cream of mushroom or cream of celery soup
1 cup grated mild cheddar cheese
1 cup mayo
1 tsp. minced onion
1 tsp. worcestershire sauce
1 tsp. accent (opt.)
3 bunches of fresh broccoli, steamed. Cut off long stems and dispose of. Or you can use 1 large bag of frozen spears, lightly steamed.
Crush 1 tube of Ritz Crackers. Melt 1 cube of butter or margarine and mix with crackers. Sprinkle crackers on top of casserole.
Bake 350 for 30 minutes
*~*~*~*~*
Carrot Broccoli Casserole
1 package (16 ounces) baby carrots
1-1/2 pounds fresh broccoli, chopped or 2 packages (10 oz. each) frozen chopped broccoli, thawed
8 ounces Velveeta cheese, cubed
3/4 cup. butter or margarine, divided
1-3/4 cups crushed butter-flavored crackers (Ritz)(about 40 crackers.
Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes longer or until vegetables are crisp-tender. Drain and set aside. In a small saucepan, cook and stir the cheese and 1/4 cup butter until smooth. Stir in the broccoli and carrots until combined.
Melt the remaining butter; toss with cracker crumbs. Sprinkle a third of the mixture in a greased 1-1/2 quart baking dish. Top with half of the vegetable mixture. Repeat layers. Sprinkle with the remaining crumb mixture. Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through. Yield: 6-8 servings.
| Site Tools |
|
|
|
|
|
Verse of the Day |
|
|
