Bubblin' Veggie Casserole |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Mmm, creamy, bubblin' hot veggies! A nice side-dish for chicken or pork. I have also added pearl onions to the mixture, and they worked very nicely. Although this is a side-dish , I have found that it makes a wonderful vegetarian dish when served over biscuits. Any which way you do it, its pretty darn good!!:) Ingredients:
1 head cauliflower |
2 heads broccoli |
4 -6 large carrots, peeled and sliced |
1 (14 3/4 ounce) can cream of celery soup or 1 (14 3/4 ounce) can mushroom soup |
1 (8 ounce) package cream cheese |
1/2 cup margarine |
1/4 cup milk |
2 cloves garlic, minced |
1 (8 ounce) can sliced water chestnuts |
salt and black pepper, to taste |
breadcrumbs or corn flake crumbs, for sprinkling |
Directions:
1. Break cauliflower and broccoli into bite-size pieces.
2. Cook broccoli, cauliflower, and carrots in boiling water 5-7 min.
3. Drain well.
4. Slowly heat soup, cheese, margarine, milk, garlic, and seasonings until combined into a smooth sauce.
5. Add water chestnuts.
6. Mix veggies and sauce together in large bowl and pour into 9x13-inch baking pan.
7. Sprinkle with bread crumbs or corn flake crumbs and cover with aluminum foil.
8. Bake at 350 degrees for 1 hr.
9. and 15-30 min.
10. ,until casserole is bubbling all over in pan.
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