These last few letters are getting a little more difficult to find recipes but I’m in the home stretch now and can see the finish line!
The letter “v” was challenging because everything that I haven’t made before seemed vegetarian or veal (which I wanted no part of!). But I am a big fan of meat so going all veggie didn’t like it was meant to be. However, I did find a nice vegetable bake dish would compliment a great piece of chicken! 🙂 And in the future I think it would taste great to add shredded chicken in it.
For now though, it tastes great on its own. The sour cream and cream of chicken addgreat flavor to the veggies. I hope you enjoy with or without meat 🙂
1 can Condensed Cream of Chicken Soup
2/3 cup sour cream
1/2 teaspoon ground black pepper
2 bags of frozen vegetable combination, thawed (I used carrots, green beans, peas, corn and Brussels sprouts
1 cups shredded cheddar cheese
1 cup grated Parmesan cheese
1. Heat oven to 350 degrees F.
2. Mix soup, sour cream, and pepper in a large mixing bowl. Mix in the cheese.
3. Mix the veggies in cream mixture and mix until well coated.
4. Pour the mixture into a 13×9 baking dish bake for 30-40 minutes until veggies are tender.
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