Vegetable Feta Casserole
|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)|
Pour liquid from mushroom 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, 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.