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Creamy Vegetable Casserole

Yield Makes 8 servings


  • 1 (10 3/4-ounce) can cream of broccoli soup, undiluted
  • 1 (10 3/4-ounce) can cream of chicken soup, undiluted
  • 1 (8-ounce) container sour cream
  • 1/2 teaspoon pepper
  • 1 (16-ounce) package frozen cauliflower, carrots, and snow pea pods, thawed
  • 2 (10-ounce) packages frozen white and wild rice with French-style green beans, thawed
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/4 cup sliced almonds

How to Make It

  1. Combine first 7 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.

  2. Bake at 350° for 20 minutes; sprinkle with sliced almonds, and bake 20 more minutes or until top is bubbly.

  3. NOTE: 1 (10-ounce) cans chunk white chicken, drained, may be added. For frozen mixed vegetables, we used Birds Eye Farm Fresh Mixtures; for frozen rice and green beans, we used Green Giant.