Easy Veggie Bake
Margie SchaffnerAltoona, IA
A recipe we tried at the lake last summer...we all loved it!
16-oz. pkg. frozen broccoli, carrots and cauliflower
10-3/4 oz. can cream of mushroom soup
8-oz. pkg. vegetable-flavored cream cheese, softened
1/2 to 1 c. seasoned croutons
Prepare vegetables according to package directions; drain and place in a large mixing bowl. Stir in soup and cream cheese; mix well. Spread into a greased one-quart casserole dish; sprinkle with croutons. Bake, uncovered, at 375 degrees until bubbly, about 25 minutes. Makes 4 to 6 servings.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
Margie SchaffnerAltoona, IA
A recipe we tried at the lake last summer...we all loved it!
16-oz. pkg. frozen broccoli, carrots and cauliflower
10-3/4 oz. can cream of mushroom soup
8-oz. pkg. vegetable-flavored cream cheese, softened
1/2 to 1 c. seasoned croutons
Prepare vegetables according to package directions; drain and place in a large mixing bowl. Stir in soup and cream cheese; mix well. Spread into a greased one-quart casserole dish; sprinkle with croutons. Bake, uncovered, at 375 degrees until bubbly, about 25 minutes. Makes 4 to 6 servings.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
