Easy Vegetable Cheese Supper
|White bread slices||2|
|Oregano leaves||1⁄2 Teaspoon|
|Frozen italian style vegetables with sauce||20 Ounce (2 Packages, 10 Ounce Each)|
|Canned garbanzo beans||19 Ounce, drained (1 Can)|
|Canned red kidney beans||19 Ounce, drained (1 Can)|
|Pasteurized process cheese spread||8 Ounce, shredded (1 Package)|
1. Prepare croutons: Cut bread into 1/2-inch cubes. In 12-inch skillet over medium heat, in hot butter or margarine, cook bread cubes until lightly browned, stirring occasionally; add oregano and toss lightly to mix. Spoon croutons into small bowl; set aside. Wipe skillet clean.
2. In same skillet, prepare frozen Italian-style vegetables as label directs, but prepare both packages together.
3. When vegetables are done, stir in garbanzo beans, red kidney beans, and shredded cheese; cook over medium heat, stirring occasionally, until mixture is heated through and cheese just melts and blends into sauce. Remove skillet from heat. Sprinkle vegetable mixture with croutons.