Creamy Vegetable Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (10 3/4-ounce) can cream of broccoli soup, undiluted |
1 (10 3/4-ounce) can cream of chicken soup, undiluted |
1 (8-ounce) container sour cream |
1/2 teaspoon pepper |
1 (16-ounce) package frozen cauliflower, carrots, and snow pea pods, thawed |
2 (10-ounce) packages frozen white and wild rice with french-style green beans, thawed |
1 cup (4 ounces) shredded swiss cheese |
1/4 cup sliced almonds |
Directions:
1. Combine first 7 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.
2. Bake at 350° for 20 minutes; sprinkle with sliced almonds, and bake 20 more minutes or until top is bubbly.
3. NOTE: 1 (10-ounce) cans chunk white chicken, drained, may be added. For frozen mixed vegetables, we used Birds Eye Farm Fresh Mixtures; for frozen rice and green beans, we used Green Giant.
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