In large, glass casserole (cake pan is too big), melt margarine.
Add celery and onion.
Saute on low heat for 5 minutes.
Remove from heat and add rice.
Stir well.
Add bag of vegetables and mix together.
Boil the California Blend 8 to 10 minutes.
Put in casserole dish.
Melt 1/2 stick oleo with Velveeta cheese.
Pour over vegetables.
Melt 1/2 stick oleo and mix with crushed Ritz crackers.
Put on top of vegetables.
Bake at 350\u00b0 for 30 minutes. This can be made the day before.
Cook vegetables until almost tender.
Put in buttered casserole dish.
Cut cheese in chunks and mix with vegetables. Melt butter and add crushed Ritz crackers.
Sprinkle on top of vegetables.
Bake at 350\u00b0 for 15 to 20 minutes until cheese is bubbly.
Boil vegetables on top of stove for 5 minutes.
Drain. Combine cheese, soup and milk.
Add to vegetables.
Place in casserole and bake in 350\u00b0 oven for 30 minutes.
Remove and serve.
Cook vegetables until just tender according to package directions.
Drain thoroughly.
Heat soup, milk and cheese in saucepan until cheese is melted.
Pour over vegetables in 2-quart casserole dish.
Bake at 350\u00b0 for 30 minutes.
Cook California Blend vegetables for 2 minutes; drain.
Add mushrooms, celery, green onions, black olives, green olives and tomatoes.
Heat water to boiling in covered dish in microwave.
Add potatoes, carrots, celery, onion, salt and pepper.
Cook, uncovered, on high 8-10 minutes; do not drain.
Set aside.
In a 3 qt. dish, melt butter.
Stir in flour and milk.
Cook, uncovered, on high 6-7 minutes, stirring every 2 minutes.
Add cheese.
Heat 1-1 1/2 minutes or until cheese is melted.
Stir in corn, reserved vegetables, and california blend veggies.
Cook on high 2-3 minutes or until heated through.
Yield: 2 1/2 qts.
Boil water and cook the California blend for 20 minutes. Drain and place in casserole dish.
Place cheese in the mix, followed by the undiluted soup.
Sprinkle stuffing over top of casserole in an even layer.
Cook Vegetables on stove drain when done. -
Spray 9x13 pan.
Dumb Vegetables in the 9x13. - I usually sprinkle with pepper and McCormick Season Salt
Sprinkle both cheeses over vegetables.
Crush crackers and sprinkle on top of the cheese.
Drizzle the melted butter all over the casserole.
Bake for 30 minutes in a 350\u00b0 oven. or until the cheese has melted and the crackers started to brown.
Layer in 9 x 13-inch casserole.
On bottom put Stove Top dressing, chicken, California Blend, cream of chicken soup and cream of celery soup.
Add milk.
Put remaining Stove Top on top and salt to taste.
Bake at 350\u00b0 for 45 minutes.
Cook the California blend and drain (do not over cook).
Mix with cream of mushroom soup and cheese in casserole dish. Top with crackers, then add melted butter. Bake 1 hour at 350\u00b0.
Combine all ingredients and top with onions.
Bake at 350\u00b0 for 35 to 45 minutes.
Parboil vegetables and drain.
Melt butter, add flour and milk; cook until smooth.
Blend in cream cheese.
Salt and pepper to taste.
Combine with vegetables, put in cake pan or casserole dish and top with Cheddar cheese.
Bake covered for 30 minutes at 350\u00b0.
Remove cover, top with bread crumbs and bake 30 more minutes.
Saute onions and butter until done.
Pour 2 cups Minute rice in a greased 13 x 9-inch pan.
Pour the sauteed onions in over the rice.
Cover with California Blend.
Mix mushroom soup and water. Pour over vegetables.
Spoon Cheez Whiz over all.
Bake at 350\u00b0 for 35 to 45 minutes.
Put chicken in a 9 x 13-inch pan.
Put vegetables on top of chicken.
Add onion.
Layer cheese on top.
Put dressing on top. Bake 50 minutes at 350\u00b0.
Mix vegetables, mushroom soup and approximately 3/4 can of onions together. Put half of mixture in baking pan.
Lay slices of cheese on top.
Cover with remaining mixture of vegetables.
Cover with cheese.
Add rest of onions on top when approximately 15 minutes of cooking time left.
Bake 30 to 45 minutes at 350\u00b0.
Put vegetables into casserole dish.
Add shredded cheese. Combine crushed crackers with margarine and sprinkle over top. Bake at 350\u00b0 for 30 minutes.
Serves 6.
Cook vegetables until not quite done.
Melt cheese in soup. Drain vegetables well.
Put in a 13 x 9-inch casserole dish.
Pour soup and cheese mixture over vegetables.
Bake at 350\u00b0 for 20 minutes.
Mix vegetables and rice into soup and water. Add meat.
Place in lightly greased 9 x 13-inch baking dish. Bake at 350\u00b0 for 45 minutes to 1 hour. In last 5 to 10 minutes, sprinkle your favorite cheese on top. Let stand a few minutes before serving.