Vegetable Cheese Casserole
|Canned mushroom pieces and stems||4 Ounce (1 Can)|
|Sliced celery||2 Cup (32 tbs)|
|Frozen cut green beans||9 Ounce (1 Package)|
|Finely chopped onion||2 Tablespoon|
|Melted butter||4 Tablespoon|
|Chopped celery leaves||2 Tablespoon (Finely Chopped)|
|Condensed cheddar cheese soup||10 1⁄2 Ounce (1 Can)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Crushed dill weed||1⁄2 Teaspoon|
|Ground rosemary||1⁄4 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
|Bite size toasted corn cereal||4 Cup (64 tbs)|
Drain mushroom liquid into saucepan.
Add celery and green beans.
Cover and cook 10 minutes or until almost tender.
Cook onion in 2 tablespoons of the butter until soft but not browned.
Add mushrooms and celery leaves and cook until mushrooms are lightly browned.
Combine beans and celery with mushroom mixture, soups, dill, rosemary and pepper.
Spoon into buttered 2-quart casserole.
Crush corn cereal and mix with remaining 2 tablespoons butter and sprinkle over vegetable mixture.
Bake in 350° F.oven 20 minutes or until brown and bubbling.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to baking time.
Put cereal crumbs on top just before casserole goes into oven.