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Vegetable Casserole
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1 (16oz) package California blend vegetables
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1 (10-3/4oz) can condensed cream of mushroom soup
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1 cup instant white rice
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1/2 of a 15oz jar of processed cheese dip
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2/3 cup milk
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1/3 cup chopped onion
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1/4 cup water
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2 tbs butter, cut up
Directions
Place vegetables in a 3-1/2-to 4-quart electric crockery cooker. In a small bowl combine the soup, uncooked rice, cheese dip, milk, onion, water, and butter. Pour over the vegetables.
Cover; cook on low-heat setting for 4-1/2 to 5-1/2 hours or until vegetables and rice are tender. Stir before serving.
Use as a side dish or add cooked chicken towards the end of the cooking time. Sprinkle each serving with french fried onions if desired. |
Green Bean and Turkey Casserole
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1 1/2-2 cups cubed cooked turkey
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1 (14 1/2 oz) can green beans, drained
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1 (10 1/4oz) can cream of mushroom soup
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1/3 cup milk
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4 oz shredded cheddar cheese
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6 servings mashed potatoes (prepared as directed on package)
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1/2 can french fried onions
Directions
Heat oven to 375º. In medium sauce pan, combine turkey, green beans, soup and milk, mix well. Cook over medium heat until mixture is hot, stirring occasionally. Remove sauce pan from heat. Add cheese, stir until melted. Pour into ungreased 2 quart casserole. Top with prepared mashed potatoes, bake at 375ºFfor 10 minutes. Sprinkle with onions, bake an additional 3 to 5 minutes or until mixture is bubbly and onions are warm.
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