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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 ¾ 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
½ teaspoon black pepper
4 cups combination of fresh asparagus, broccoli and cauliflower,
chopped slightly
1 ½ cups seasoned croutons
¼ 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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