Cook frozen vegetable according to package directions (add no salt); drain thoroughly.
Place vegetable in 13 x 9 x 2- inch baking dish, spraying previously with Pam and a sprinkling of garlic.
In the meantime, combine soup and cheese; gradually add milk, mayonnaise and egg to soup mixture, stirring until well blended.
Pour over vegetable in dish.
Combine bread crumbs, butter and cheese; sprinkle over soup mixture.
Bake at 350\u00b0 for 45 minutes, or until crumb topping is lightly browned.
Yields approximately 10 servings.
ook throughout the week, freeze vegetable, herb and fruit scraps in
Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
Reduce heat and simmer uncovered for 5 more minutes.
Serve and enjoy!
n the water, bouillon mixture, vegetable juice, onions bay leaves, sugar
Cook each frozen vegetable separately following package directions.
Drain well.
Combine all vegetables and toss them lightly.
Combine remaining ingredients; mix well.
Spoon egg mixture over vegetables; stir gently.
Cover and chill overnight.
Cook mixed vegetables and celery 10 minutes; drain.
Add onions and water chestnuts.
Blend mayonnaise and soup.
Fold in mixed vegetables to which 1/2 of grated cheese has been added. Sprinkle 1/2 cup Pepperidge Farm dressing on bottom of a slightly greased casserole dish.
Add vegetable mixture.
Top with dressing and cheese which have been mixed with melted butter.
Bake at 350\u00b0 until bubbly, approximately 30 minutes.
o 350 degrees.
Put frozen vegetable, butter, and salt into casserole
Thaw and drain the frozen vegetables.
Combine all ingredients except 1/2 cup cheese and 1 cup onions.
Pour into shallow 1-quart casserole.
Bake, covered, at 350\u00b0 for 30 minutes or until vegetables are done.
Top with cheese and onions.
Bake, uncovered, 5 minutes, or until onions are golden brown.
Cover a baking dish with the raw crescent roll dough; pat until dough is smooth.
Cook dough according to directions on can.
Cool. In mixing bowl, mix mayo and cream cheese.
Add garlic powder and mix.
Spread mixture over cooked crescent roll.
Cook frozen vegetables until crisp-tender.
Put the cooled vegetables on top of the cream cheese mixture.
Sprinkle the grated cream cheese over the top.
Decorate top with ripe olive slices.
Refrigerate.
Can be made the night before.
Cook frozen vegetables halfway done.
Heat soup (undiluted). Arrange vegetables in 1 1/2-quart casserole.
Pour soup over all and add cheese.
Bake about 1 hour at 350\u00b0.
Blanch frozen vegetables in hot water 2 to 3 minutes.
Drain and place in glass bowl or large sealable plastic bag.
Thaw and drain frozen vegetables.
Combine, vegetables, soup, sour cream and pepper.
Pour into 1-quart casserole.
Bake uncovered at 350\u00b0 for 30 minutes.
Top with cheese and onions. Bake uncovered an additional 5 minutes.
Cut turkey into 8 slices.
Place turkey in large skillet; may need to overlap slices.
Combine frozen vegetables and salad dressing.
Pour over turkey.
Bring to a boil.
Cover and simmer for 15 minutes or until vegetables are tender.
Drain.
Makes 4 servings.
Heat water to boil and add bouillon cubes, potatoes and onion. Cook until almost tender.
Add frozen vegetables and soup. Bring back to a low boil and simmer until vegetables are about tender.
Add cheese and simmer about 10 minutes to blend flavors. Soup can be cooked ahead of time, up to adding the cheese. Reheat, add cheese and simmer.
Stir often with wooden spoon during simmering since cheese tends to stick to the bottom.
killet. When hot, add the frozen vegetable mix and stir fry for
Spray large frying pan with cooking spray.
Add chicken; cover.
Cook on medium-high heat 2 to 3 minutes on each side or until browned.
Remove from pan.
Add vegetables and water.
Bring to boil.
Stir in stuffing mix just until moistened.
Top with chicken and cheese; cover.
Cook on low heat for 5 minutes or until cheese melts.
Variation For a flavour twist, try this recipe with different frozen vegetable blends: Itlaian Style, Stir-Fry, California or Mexican.
Put chopped vegetables and broth in a 3-quart pan.
Bring to boil; reduce heat.
Cover; simmer until vegetables are tender, 15 to 20 minutes.
Puree vegetables and liquid in blender or food processor.
Melt butter; add flour and stir until smooth. Gradually stir in milk.
Bring to boil, stirring.
Add pureed vegetable/liquid.
Prepare Stove Top stuffing mix as package directs.
Put on bottom of 9 x 13-inch pan.
Prepare vegetable mix as package directs.
Drain and layer over the stuffing mix.
Next, combine the soup, 1 can water and the Velveeta cheese until smooth over medium heat.
Pour over first 2 layers.
Add shredded cheese over top and bake at 350\u00b0 for 25 minutes.
Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole.
Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture.
Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.
Cook
frozen
vegetables.
Saute
onion and celery in a little oleo.
Mix
all
ingredients except crackers and oleo. Place in casserole dish.
Melt oleo and mix with crackers and break over vegetables.
Bake at 350\u00b0 for 30 minutes.