Mother's Sunday Casserole Recipe

• 2 c. diced potatoes
• 2 c. sliced carrots
• 1 can green beans, liquid removed
• 1 can corn, liquid removed
• 1 lg. sliced onion
• 2 c. Velveeta cheese
• 2 tbsp. Parmesan cheese
• 1/2 teaspoon pepper
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 teaspoon parsley flakes
• 1 stalk broccoli (fresh)
• 2 tbsp. butter
• 1/8 teaspoon white pepper
• 1/4 c. lowfat milk
• 1 c. cracker crumbs

1. Layer vegetables in a 9"x13" baking dish (well greased).
2. Mix together cheeses, peppers, soups, butter and lowfat milk and bring to a boil over medium heat.
3. Pour mix over layered vegetables and bake in 350 degree oven for 1 hour.
4. Cover casserole with foil paper till it has 15 min to bake.
5. Remove foil and turn oven to 375 degrees and sprinkle top with a thin layer of cracker crumbs and bake uncovered till crumbs are golden.
6. (Recipe serves 8 and is a complete meal with bread and salad.)

potatoes, carrots, green beans, corn, onion, velveeta cheese, parmesan cheese, pepper, cream of mushroom soup, cream of celery soup, parsley flakes, broccoli, butter, white pepper, milk, cracker crumbs

Taken from cookeatshare.com/recipes/mother-s-sunday-casserole-58368 (may not work)