vegetable casserole from mom (by sharon - low-fat)
(1 rating)
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This is another recipe of my mother's. No known origin, beyond that. But, my sister's sons, who rarely wanted to stray from corn and mashed potatoes, actually would eat it. I did some tweaking to make it lower fat.
(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
45 Min
method
Bake
Ingredients For vegetable casserole from mom (by sharon - low-fat)
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cooking spray
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16 ozpkg. mixed vegetable (broccoli, cauliflower and carrots)
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1 can(10 ozs.) low-fat condensed cream of celery soup (undiluted)
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1 jar(4 ozs.) of pimentos (optional)
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1 smonion, chopped
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1 c2% lower fat cheddar cheese, shredded or (4 oz.) light velveeta, cubed
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1/3 c1% low fat milk or low-fat sour cream
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1/8 tspground pepper
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1/2 tsplight butter, melted, to mix with cracker crumbs (optional)
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cracker crumbs to cover (optional)
How To Make vegetable casserole from mom (by sharon - low-fat)
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1Preheat oven to 350 degrees. Spray a 1 1/2 qt. baking dish with cooking spray.
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2Cook vegetables in a small amount of water in microwave for 3-5 minutes; drain.
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3Mix all items, except buttered cracker crumbs (optional ingredients), and pour into dish. Melt light butter, & mix with cracker crumbs, if using.
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4Bake 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.
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