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SEVEN VEGETABLE CASSEROLE | |
1 cup corn 1 cup carrot 1 cup green peas 1 cup green beans 4 ounces water chestnuts, canned 1 cup chopped onion, sauteed 1/4 cup butter 1 cup celery, diced 10 3/4 ounces cream of mushroom soup 1/2 cup mayonnaise 1 cup cracker crumbs 1 tablespoon butter Saute onion and celery in 1/4 cup butter. Add vegetables to cream of mushroom soup and 1/2 cup mayonnaise. Spread in baking dish. cover with cracker crumbs, dot with butter. Bake at 300 F. until bubbly and golden brown on top. Serving Size: 4 Submitted By: Judy Selkirk |
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