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Tangy Vegetable Casserole
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Brief Description
Serve this dish at any gathering, and there's no doubt guests will ask for seconds of the rich side dish.
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Main Ingredient
Broccoli, Cauliflower
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Category: Casseroles
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: deanna
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Posted On: Oct 06, 2013
Number of Servings:
Ingredients:
- 2 cups - baby carrots
- 2 cups - broccoli florets
- 2 cups - cauliflower florets
- 10 3/4 ounces - Cream of Mushroom Soup
- 1/3 cups - sour cream
- 1 tablespoons - mayonnaise
- 3/4 cups - shredded sharp cheddar cheese, divided
- 2 3/4 ounces - French fried onions, divided
- 1/4 teaspoons - ground black pepper
- 1/4 cups - shredded mozzarella cheese
Directions:
Preheat oven to 350° F. In large saucepan, bring 1 inch water to boiling. Place carrots, broccoli and cauliflower in steaming basket and set basket in pan. Cover and steam 4 to 6 minutes or until crisp tender.
In bowl stir together soup, sour cream, mayonnaise, 1/2 cup of the cheddar cheese, half of the onions and pepper; stir in vegetables.
Transfer vegetable mixture to a 2 quart casserole. Sprinkle with mozzarella cheese and remaining 1/4 cheddar cheese and onions. Bake 30 minutes or until light brown.
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