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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a recipe from my aunt that she now makes during the holidays. I LOVE LOVE LOVE this! I have made it a few times. Doesn't have to be a holiday only recipe *THANK GOD*. I hope you enjoy this as much as my family and I do Ingredients:
1 (10 1/2 ounce) can cream of mushroom soup |
1 (4 ounce) can whole mushrooms, drained |
1/2 cup sharp cheddar cheese, shredded |
1/4 cup mayonnaise |
2 teaspoons lemon juice |
1/2 teaspoon marjoram, crumbled |
1/4 cup butter or 1/4 cup margarine, melted |
1/8 teaspoon pepper |
1 tablespoon parsley, snipped |
1 (16 ounce) package frozen broccoli carrots cauliflower mix |
1 cup herb and cheese seasoned croutons, coarsely crushed |
Directions:
1. Combine soup, mayonnaise, lemon juice, marjoram and pepper until smooth.
2. Stir in frozen vegetables, mushrooms and cheese.
3. Place in a 2-quart casserole.
4. In small bowl combine butter, parsley and croutons; spoon over the vegetables.
5. Bake uncovered at 350°F for 50-60 minutes or until bubbly in the center.
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