Side Dishes

Vegetable Casserole
SUBMITTED by Debra Rohrer, LDN Food Editor
A casserole I created recently by accident that has turned out to be one of my all time favorites!

1 (10 oz.) can cream of mushroom soup
2 eggs, well beaten
1 cup (4 oz.) finely shredded cheddar cheese
1 small onion, chopped
1 cup mayonnaise
teaspoon black pepper
4 cups combination of fresh asparagus, broccoli and cauliflower, chopped slightly
1 cups seasoned croutons
cup margarine, melted

Combine soup, eggs, cheese, onion, mayonnaise and pepper. Stir in asparagus, broccoli and cauliflower chunks; pour into greased casserole dish. Cover with lid or foil. Bake in 375 degree oven for about 1 hour until bubbly. The last 15 minutes of baking time toss croutons with melted margarine; sprinkle over hot casserole and place back in the oven to finish baking. Serve hot.





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