Ingredients
2 large pkg. frozen vegetables (consists of broccoli, carrots and cauliflower)
1 can mushroom soup
8 oz. Velveeta cheese
1 stick margarine, melted
1 c. Pepperidge Farm stuffing
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cook vegetables according to package directions. Drain well. Put vegetables in 9 x 9-inch casserole dish. Pour undiluted mushroom soup over top. Cut cheese in small pieces. Stir with fork. Cover with stuffing. Dribble margarine over all of casserole. Bake in 350° oven for 30 minutes.