Company Vegetable Casserole
1 bag frozen California vegetables (cauliflower, broccoli and carrots
1 8-oz. box Brussel sprouts
1/2 c. Minute rice
1 4-oz. can mushrooms, drained
1 can cream of mushroom soup
1 small jar Cheese Whiz
1 tbsp onion flakes
1 tsp season salt
3/4 c. milk
Place frozen vegetables in 2-1/2 quart casserole. (Do not cook.)
Mix uncooked rice and mushrooms with vegetables.
Combine soup, Cheese Whiz, onion flakes, season salt and milk. Place
in saucepan and heat until cheese melts. Pour cheese sauce over
vegetables (it may not completely cover) and bake at dg350 for 1 hour.
Yield 10 servings.
Source: "Recipe Hall of Fame Cookbook 2"
Enjoy
Sherri
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