Ingredients
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1 (10 1/2 ounce) can cream of mushroom soup
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1/2 cup sharp cheddar cheese, shredded
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1/4 cup mayonnaise
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2 teaspoons lemon juice
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1/2 teaspoon marjoram, crumbled
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1/4 cup butter or 1/4 cup margarine, melted
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1/8 teaspoon pepper
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1 tablespoon parsley, snipped
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1 (16 ounce) package frozen broccoli carrots cauliflower mix
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1 cup herb and cheese seasoned croutons, coarsely crushed
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1 (4 ounce) can whole mushrooms, drained
Instructions
- Combine soup, mayonnaise, lemon juice, marjoram and pepper until smooth.
- Stir in frozen vegetables, mushrooms and cheese.
- Place in a 2-quart casserole.
- In small bowl combine butter, parsley and croutons; spoon over the vegetables.
- Bake uncovered at 350°F for 50-60 minutes or until bubbly in the center.