Cook California Blend vegetables for 2 minutes; drain.
Add mushrooms, celery, green onions, black olives, green olives and tomatoes.
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.
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.
Preheat oven to 350\u00b0.
Cook \"California Blend\" until tender; drain.
Add soup (undiluted) and Velveeta cheese; mix.
Mix melted butter and crackers.
Put on top of vegetable mixture.
Bake 1/2 hour.
Soften vegetables in microwave with 1/2 stick margarine.
Put in baking dish.
cover with velveeta cheese cubes and top with Ritz crackers.
Melt 1 stick margarine and pour over everything. Cover and bake at 350 for 35-45 minutes.
After 35 minutes check to see if veggies are cooked.
Cooking time depends on how cooked the vegetable got when softened in the microwave.
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.
Cook California Blend until tender.
In a saucepan, mix cornstarch and salt.
Gradually stir in milk until smooth.
Add margarine.
Stirring constantly, bring to a boil over medium heat and boil 1 minute.
Put vegetables in baking dish and pour sauce over vegetables.
Bake at 350\u00b0 for 25 minutes.
Thaw and drain California Blend.
Combine soup, 1/2 cup cheese, sour cream, pepper, pimiento and half can of onions.
Pour into a 1-quart casserole dish.
Bake, covered, at 350\u00b0 for 30 minutes.
Top with rest of cheese and onions. Bake, uncovered, 5 minutes more.
Makes 6 servings.
Cook and drain the California blend.
Melt Velveeta and margarine together.
Pour over vegetables in baking dish.
Mix melted margarine and Ritz crackers.
Sprinkle over cheese mixture. Bake at 350\u00b0 for 30 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.
Heat together potatoes, onions, California Blend vegetables and bouillon cube in the water.
Heat until vegetables are tender. Then add the cream of mushroom soup, cream of chicken soup and cream of celery soup; stir until mixed thoroughly.
Add the Velveeta cheese and cook until desired consistency.
Brown hamburger with onions.
Place in 9 x 13-inch pan.
Add in layers:
California veggies, rice, cream of chicken soup mixed with milk and water.
Melt margarine and pour over layers.
Add Cheez Whiz in drops.
Top with French onion rings.
Bake for 1 hour at 350\u00b0.
Boil potatoes, onion and bouillon in water for 20 minutes.
Add cream of chicken soup, California Blend vegetables and mushrooms. Simmer 30 minutes on very low heat.
Add Velveeta cheese, stirring constantly.
Serves 6.
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.
Marinate chicken in 4 ounces of lite Caesar dressing for about 1 hour.
Then place chicken and dressing in skillet and cook over medium heat until chicken is fork-tender.
Add 2 ounces of dressing to California Blend and microwave until tender, but still crisp.
Mix chicken and California Blend together and serve on top of rice.
Yield: 5 servings.
Boil water, bouillon cubes, onion and celery for 10 minutes. Add potatoes and vegetables and boil for 20 minutes.
Whisk the soup and milk until smooth.
Add soup and cheese to vegetable mixture; stir until cheese is melted.
This soup freezes well!
Blend soup, mayonnaise and lemon juice.
Stir in chicken, vegetables and water chestnuts.
Spread evenly in a 9 x 9-inch buttered baking dish.
Sprinkle with cheese and parsley.
Combine margarine with corn flake crumbs; sprinkle on top of mixture in pan.
Bake at 350\u00b0 for 45 minutes.
Makes 4 servings.
Cook frozen vegetables as directed and set aside.
Blend soup and Cheez Whiz.
Combine vegetables and soup mixture in large casserole.
Bake, uncovered, for 30 minutes at 350\u00b0.
Sprinkle French fried onion rings on top and bake an additional 5 minutes.
In saucepan, mix vegetables, broth and onion.
Bring to a boil.
Reduce heat.
Cover and simmer 10 minutes.
Divide mixture in 1/2.
Blend both halves and return to saucepan.
Stir in milk and cheese.
Cook until cheese is melted.
Blend veggies, thawed and drained with soup, milk, salt, chicken, 1/2 cup of cheese and 1/2 can of onions.
Spread mixture into greased 9 x 13-inch baking dish.
Bake at 400\u00b0 for 20 minutes.
Sprinkle remaining cheese and onions on top of dish. Bake 3 to 5 minutes or until cheese melts and onions are brown.