Zutaten für A B C Vegetable Casserole
- 1 pound fresh asparagus
- 1 head fresh broccoli
- 1 head cauliflower
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup thinly sliced onion rings
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Zubereitung von A B C Vegetable Casserole
- Preheat oven to 350°F (175°C).
- Wash and cut 1 pound asparagus into 1-inch pieces. Cut 1 head broccoli into florets. Cut 1 head cauliflower into florets.
- Steam or blanch the vegetables in a pot of boiling water for 8-10 minutes, until tender-crisp. Do not overcook.
- While vegetables steam, combine 1 (10.75 ounce) can condensed cream of mushroom soup and 1 cup shredded cheddar cheese in a saucepan. Heat over low heat, stirring occasionally, until cheese is melted and smooth.
- Drain the cooked vegetables well and transfer them to a greased 9x13 inch casserole dish.
- Pour the soup and cheese mixture evenly over the vegetables.
- Top with 1 cup thinly sliced onion rings.
- Bake uncovered for 30-35 minutes, or until bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
7g
Fat
23g
Carbs
2g
