Vegetable Casserole

Recipe from

Oxmoor House


1 (10-ounce) package frozen sweet peas
1 (10-ounce) package frozen cut green beans
1 (10-ounce) package frozen lima beans
1 (4.5-ounce) jar sliced mushrooms, drained
1 medium-size green pepper, seeded and chopped
1 (3-ounce) can grated Parmesan cheese
1 cup mayonnaise
1 cup whipped cream


Cook peas and beans separately according to package directions; drain well. Layer peas, beans, mushrooms, pepper, and cheese in a 12- x 8- x 2-inch baking dish. Repeat layers, reserving 1/2 cup cheese.

Combine mayonnaise and whipped cream; spread evenly over top of vegetable layers. Sprinkle with reserved cheese. Bake at 350° for 20 minutes or until browned and puffed.