Vegetable Medley Casserole

By gbvampy1

Ingredients

• 1/4 cup (60 ml) butter, melted
• 1/2 cup (125 ml) cornflake crumbs
• 1/4 cup (60 ml) Parmesan cheese, grated
• 1 cup (250 ml) green beans, french cut
• 1 cup (250 ml) cauliflower florets, cooked tender crisp
• 1 cup (250 ml) carrots, sliced & cooked tender crisp
• 1/4 cup (60 ml) onion, coarsely chopped
• 1 cup (250 ml) cheddar cheese, shredded
• 1 - 10 oz (284 ml) can cream of mushroom soup
• 1 cup (250 ml) sliced potatoes, cooked tender crisp

Preparation

Step 1

1. In a small bowl, combine the butter with the cornflake crumbs & Parmesan cheese until well mixed. Set aside.

2. In a greased baking dish, place the green beans, cauliflower, carrots & onions. Add the cheddar cheese & mushroom soup. Stir until well mixed.

3. Arrange the potato slices in layers over the vegetable mixture.

4. Evenly top the casserole with the crumb mixture.

5. Bake in a preheated 350ºF (180ºC) oven for 30 minutes or until it is thoroughly heated.