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Thanksgiving Vegetable Casserole Recipe

Kathy Whyte

This recipe was given to me by former Vestal Emergency Services Dispatcher Mitch Bomysoad and can either be a side dish or even a vegetarian alternative for a main dish.

‘California Mix’ Vegetable Casserole

1 package ‘California Mix’ vegetables (broccoli, cauliflower & carrots)

1 can cream of mushroom soup

1 C. sour cream

1 C. shredded mild cheddar cheese

1 C. french fried onions

salt and pepper

Also set aside about a half cup of more cheese and onion mixed together for topping.

Preheat oven to 375. Spray a 12X6 inch casserole/ cake pan with non-stick spray. In a large bowl, mix the vegetables, soup, sour cream, cheese and onions, salt and pepper. (You won’t need much salt since the cheese and soup are already salted.) Spread mixture evenly in baking dish and top with the additional cheese and onion.  Cover with aluminum foil and bake for about 45 minutes. Check vegetables to see if they are done by inserting a sharp knife into bigger chunks like broccoli or cauliflower.  Bake uncovered another 10 minutes until top is brown and crisp.



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