holiday veggie bake
(1 rating)
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I was given this recipe years ago by a co worker,Linda Jones, at WRMC in Fayetteville,Arkansas.I have prepared it every Thanksgiving and Christmas since the late 80's.It's unusual combination of ingredients is well received and always a crowd pleaser.
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(1 rating)
yield
10 -12
prep time
20 Min
cook time
30 Min
Ingredients For holiday veggie bake
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1 cansliced water chestnuts,drained and finely chopped
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1 canle seur tiny green peas,drained
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1 cancream of mushroom soup, undiluted
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1 canwhole asparagus spears,drained
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4 slicedry bread,i use white day old
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1 stickunsalted butter,melted
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4-5 ozshredded sharp cheddar cheese
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salt and pepper to taste
How To Make holiday veggie bake
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1Spray 2 qt. casserole with Pam. Begin layering with drained water chestnuts,top with drained peas. Add soup and spread evenly to cover first two veggies. Top soup with asparagus spears.Arrange them side by side across soup.Set aside. Cut bread into small crouton size cubes.Gently toss in melted butter,making sure each piece is coated. Set aside. Sprinkle cheese over aspargus,top dish with butter coated bread cubes. Bake in 350 degree pre heated oven for approx. 25 mins. or until bread is toasty brown and dish is bubbling hot.
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