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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a wonderful-tasting casserole, and very easy to put together, you really just mix and bake...great for pot lucks and buffets, or for just at any time. Ingredients:
1 (14 ounce) can chow mein-style vegetables |
1 (16 ounce) can french-style green beans |
1 (16 ounce) can peas |
1 (14 1/2 ounce) can cut asparagus |
1 (2 ounce) jar pimentos |
1 (8 ounce) jar sliced water chestnuts |
1 (2 ounce) package sliced almonds |
3 hard-boiled eggs |
2 -3 cloves fresh minced garlic |
8 ounces cheddar cheese, grated (or more if desired) |
2 (10 1/2 ounce) cans cream of mushroom soup, undiluted |
1 1/2 cups crushed saltine crackers (or 1 stack crushed) |
1/2 cup butter or 1/2 cup margarine, melted |
1 (3 -6 ounce) can french fried onion rings |
Directions:
1. Set oven to 350 degrees.
2. Grease a 9 x 13 baking pan.
3. Drain veggies well.
4. In a bowl, lightly mix the veggies with almonds, eggs, seasonings, cheese and soup.
5. Transfer the mixture to prepared baking pan.
6. Combine the crushed crackers with melted butter; sprinkle over the vegetable/casserole mixture.
7. Bake for 25-30 minutes, or until bubbly.
8. Top with onion rings the last 20 minutes of baking time.
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