Vegetable Casserole from Mom (by Sharon - low-fat)
I did some tweaking to make it lower fat.
16 ozpkg. mixed vegetable (broccoli, cauliflower and carrots)
1 can(s)(10 ozs.) low-fat condensed cream of celery soup (undiluted)
1 jar(s)(4 ozs.) of pimentos (optional)
1 smallonion, chopped
1 c2% lower fat cheddar cheese, shredded or (4 oz.) light velveeta, cubed
1/3 c1% low fat milk or low-fat sour cream
1/8 tspground pepper
1/2 tsplight butter, melted, to mix with cracker crumbs (optional)
·cracker crumbs to cover (optional)
How to Make Vegetable Casserole from Mom (by Sharon - low-fat)
- Preheat oven to 350 degrees. Spray a 1 1/2 qt. baking dish with cooking spray.
- Cook vegetables in a small amount of water in microwave for 3-5 minutes; drain.
- Mix all items, except buttered cracker crumbs (optional ingredients), and pour into dish.
Melt light butter, & mix with cracker crumbs, if using.
- Bake covered for 40-45 minutes. Remove dish from oven; uncover, top with buttered cracker crumbs (if using), and bake uncovered 5 minutes more. Makes 6 servings.