Vegetable Casserole

  • 1 can small baby onions or 3 medium onions cut into eighths
  • 10 oz. medium or sharp cheddar cheese, shredded
  • two 10-oz. packages frozen broccoli
  • 10-oz. pkg. frozen baby carrots
  • 1 pkg. Italian-cut green beans
  • 1 can cream of mushroom soup
  • 1/2 cup sauterne (wine)
  • salt & pepper to taste
  • buttered bread crumbs

Cook all vegetables separately until almost tender. Leave them a bit crisp. Heat mushroom soup and cheese in same pan until well combined; add sauterne. Toss vegetables and sauce gently together, with salt and pepper.

Place in casserole pan and cover with buttered bread crumbs. Bake in medium (325°F) oven uncovered, until hot and bubbly throughout - about 30 or 40 minutes. 

– Karen Bergman

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