Vegetable Casserole

By dkosik

Ingredients

• 1 c. each, cooked, drained broccoli, cauliflower and carrots
• 1 1/2 c. cooked, drained peas
• 1/2 c. chopped onion
• 1 c. celery
• 10 3/4 oz. can condensed cream of celery soup
• 1 c. shredded Cheddar cheese
• 1 c. sour cream
• Salt and pepper, to taste
• 1/2 c. bread crumbs
• 2 T. margarine, melted

Preparation

Step 1

Preheat oven to 350 degrees. In ungreased 2-quart casserole, layer vegetables in order given. In small bowl, combine soup, cheese and sour cream; blend well. Season with salt and pepper, pour over vegetables. Combine bread crumbs and margarine; sprinkle over top of casserole. Cover and bake at 350 degrees for 20 minutes. Uncover and bake another 15 to 20 minutes, or until thoroughly heated.