Vegetable Cheese Casserole Recipe
Ingredients
| Mushroom | 1 Can (10oz) | |
| Celery | 2 Cup (16 tbs), sliced | |
| Green beans package | 1 , frozen | |
| Onion | 2 Tablespoon, finley chopped | |
| Melted butter | 4 Tablespoon | |
| 2 tablespoons finely chopped celery leaves | ||
| Cheddar | 1 Can (10oz), condensed | |
| Cream | 1 Can (10oz), condensed | |
| Dill weed | 1/2 Teaspoon, crushed | |
| Rosemary | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| 4 cups bite-size toasted corn cereal | ||
Directions
Drain mushroom liquid into saucepan.
Add celery and green beans.
Cover and cook 10 minutes or until almost tender.
Drain.
Cook onion in 2 tablespoons of the butter until soft but not browned.
Add mushrooms and celery leaves and cook until mushrooms are lightly browned.
Combine beans and celery with mushroom mixture, soups, dill, rosemary and pepper.
Spoon into buttered 2-quart casserole.
Crush corn cereal and mix with remaining 2 tablespoons butter and sprinkle over vegetable mixture.
Bake in 350° F.oven 20 minutes or until brown and bubbling.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to baking time.
Put cereal crumbs on top just before casserole goes into oven.
Add celery and green beans.
Cover and cook 10 minutes or until almost tender.
Drain.
Cook onion in 2 tablespoons of the butter until soft but not browned.
Add mushrooms and celery leaves and cook until mushrooms are lightly browned.
Combine beans and celery with mushroom mixture, soups, dill, rosemary and pepper.
Spoon into buttered 2-quart casserole.
Crush corn cereal and mix with remaining 2 tablespoons butter and sprinkle over vegetable mixture.
Bake in 350° F.oven 20 minutes or until brown and bubbling.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to baking time.
Put cereal crumbs on top just before casserole goes into oven.
Chef
