Vegetable Cheese Casserole
|Carrots||1 Cup (16 tbs), sliced|
|Cauliflower||1 Cup (16 tbs)|
|Broccoli||1 Cup (16 tbs)|
|Celery||1 Cup (16 tbs), sliced|
|Water chestnuts||1 Can (10 oz) (canned,drained)|
|Cheddar cheese||2 Cup (32 tbs), grated|
|Almonds||1⁄2 Cup (8 tbs), sliced (toasted)|
Cook vegetables until almost tender.
Drain and put into casserole that has been sprayed with no-stick vegetable spray.
Mix in water chestnuts.
Top with grated cheese and almonds.
Bake at 350° for 20 minutes.