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4 VEGETABLE CASSEROLE 
1 c. green beans
1 c. cauliflower
1 c. carrots
8 oz. Cheddar cheese
1 can cream of mushroom soup
2 tbsp. minced onions
4 tbsp. milk
1 c. cooked sliced potatoes
1/2 c. melted butter
1 c. corn flakes
1/4 c. Parmesan cheese

Cook green beans, cauliflower and carrots until crisp tender, then place them in greased casserole. Grate cheese and sprinkle 1/2 of the cheese and 1/2 soup mixture over the vegetables. Then add sliced potatoes as top layer. Add rest of the cheese and soup. Sprinkle with crumb mixture of butter, crushed corn flakes and Parmesan cheese. Bake lightly covered with foil for 30 minutes at 350 degrees. Serves 4.
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