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Vegetable Feta Casserole

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Ingredients
  Mushroom pieces and stems 1 Can (10 oz)
  Sliced celery 2 Cup (32 tbs)
  Frozen cut green beans 10 Ounce (1 package)
  Finely chopped onion 2 Tablespoon
  Melted butter 4 Tablespoon
  Finely chopped celery leaves 2 Tablespoon
  Canned condensed cheddar cheese soup 10 1⁄2 Ounce (1 can)
  Canned condensed cream of mushroom soup 10 1⁄2 Ounce (1 can)
  Crushed dill weed 1⁄2 Teaspoon
  Ground rosemary 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Bite size toasted corn cereal 4 Cup (64 tbs)
Directions

Pour liquid from mushroom into saucepan.
Add celery and green beans.
Cover and cook 10 minutes or until almost tender.
Drain.
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, feta, soup, 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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese

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