Vegetable Casserole

• 1 (16 oz.) pkg. frozen vegetables (broccoli, cauliflower and carrots)
• 2 to 3 Tbsp. oleo
• 1 small onion, chopped
• 1 (2 oz.) can slivered almonds
• 1 small jar pimentos (optional)
• buttered bread crumbs or croutons
• 1 c. fresh, frozen or canned mushrooms
• 1 can cream of mushroom or Cheddar cheese soup
• garlic powder and pepper to taste (optional)
• water chestnuts

1. Pour frozen vegetables in a large mixing bowl to thaw.
2. Saute onion and mushroom soup, cheese and water chestnuts.
3. Add sauce to partially thawed vegetables (add pimentos if desired).
4. Pour into buttered 2-quart casserole, 2 inches deep.
5. Top with slivered almonds and buttered bread crumbs (or croutons).
6. Bake in a 350u0b0 oven for 30 minutes.
7. Serve immediately.
8. Serves 4 to 6 people.

frozen vegetables, oleo, onion, almonds, pimentos, buttered bread, mushrooms, cream of mushroom, garlic, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=197869 (may not work)