VEGETABLE CASSEROLE 
2 (20 oz.) pkgs. frozen California blend vegetables
2 cans cream of mushroom soup
1 lg. can evaporated milk
8 oz. Cheddar cheese, shredded
1 can Durkee onions

Boil vegetables 5 minutes and drain. Put vegetables in a 9 x 13 inch Pyrex dish. Mix evaporated milk and mushroom soup together and pour over vegetables. Sprinkle cheese over top. Bake at 350 degrees for 1/2 hour, uncovered. Cover with Durkee onions the last 5 minutes.

 

Recipe Index