Vegetable Casserole

On the Menu Today~
Vegetable Casserole

Need to bring a dish to Thanksgiving Dinner?
Bring this vegetable casserole.
It's not only delicious...
it's easy to whip together and
it feeds a small crowd.
I've been making this casserole for years.
It's always a hit.

Vegetable Casserole

Ingredients

• 1-1/2 cups cooked cauliflower florets
• 1-1/2 cups cooked peas
• 1-1/2 cooked lima beans
• 1 cup cooked sliced carrots
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup sliced water chestnuts, chopped
• 1 can (10 3/4 oz) cream of celery soup
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• salt and pepper, to taste
• Topping Ingredients:
• 1 (2.8 oz) canister crispy fried onions, crushed
• 2 tablespoons butter, melted

1. Heat oven to 350º 
2. Combine all vegetables and chopped water chestnuts. 
3.  Pour ingredients into a buttered 2 quart casserole dish. 
4. In small bowl combine soup, cheese and sour cream, blend well. Season with salt and pepper to taste. Pour over vegetables; blend well.
5. In a small bowl combine topping ingredients; sprinkle over casserole. 
6. Cover; bake at 350º for 25 minutes. Uncover; bake an additional 15 to 20 minutes or until heated through.

Vegetable, American, Cauliflower, Pea, Lima Beans, Carrot, Celery, Cheese