Serving Size / Yield
- 1 20 oz. bag frozen California blend vegetables
- 1 10 3/4 oz. can cream of celery soup
- 1/3 C. milk
- 1 8 oz. pkg. shredded Cheddar cheese
Cook vegetables until just tender, following package directions. Drain thoroughly. Heat soup, milk and cheese in a saucepan until cheese melts. Pour over vegetables in a 2 quart casserole dish. Bake at 350 degrees for 30 minutes.
Yield: 8-10 servings