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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. |
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