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THANKSGIVING VEGETABLE CASSEROLE 
Broccoli florets
Cauliflower florets
Carrot slices
Brussels sprouts, optional

(Use one frozen bag each, or one bunch fresh each.)

1 can cream of mushroom soup
1 can cream of celery soup
1 c. Cheddar cheese, grated

Cook the vegetables in separate pans, until crisp, not well done. Drain well and place in well greased casserole dish. Heat and stir the two soups together. Pour over the vegetables. Sprinkle the cheese on top. Bake 325 degrees, 45 minutes, or so.
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