| | Directions | | Boil vegetables 2 minutes; drain well. Mix with soup and cheese then pour in 9x13 pan. Top with buttered bread crumbs. Bake at 350° for approximately 25-30 minutes. Very good with cream of chicken soup and chopped, cooked chicken breast instead of cream of mushroom soup. |
|
|
| Ingredients | | - |  | 1 package California blend vegetables (large pkg) |
| - | | 2 cans cream of mushroom soup |
| - | | 1 1/2 cups cheese (I use cheddar) shredded |
| - | | buttered bread crumbs for topping |
| |
| |
