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Categories:Viewed: 9 - Published at: 3 years ago
Ingredients
- 1 (10 oz.) pkg. frozen chopped broccoli
- 1 (10 oz.) pkg. frozen cauliflower
- 1 (15 oz.) can cut asparagus spears, drained
- 1 can water chestnuts
- 8 oz. Velveeta cheese, cubed
- 1/2 c. melted margarine
- 1 roll Ritz crackers, crumbled (approximately 32 crackers)
- 1 can cream of mushroom soup
Method
- Cook broccoli and cauliflower according to package directions.
- Drain.
- Combine asparagus, water chestnuts, cheese and soup in bowl; mix well.
- Spoon into greased 6 x 9-inch dish. Dot with melted margarine; sprinkle with crumbs.
- Bake at 350° for 20 minutes.
- Yield:
- 6 servings.
