Cheesy n’ Creamy Veggie Casserole
The word casserole usually scares my kids a bit, but this is one casserole that will have your little ones asking for more. The combination of cheese and sour cream sets this casserole apart and makes it the perfect kid-friendly lunch. It’s guaranteed your whole family will come home with their Thermos empty!
1 (16 oz) pkg. of frozen carrots, cauliflower and broccoli (or any mix your kids will like)
1 (10.75 oz) can cream of chicken soup
1/3 C sour cream
1 C cheddar cheese, shredded
1 (2.8 oz) container of French fried onions
1/4 tsp. pepper
Cook the vegetables as the package directs.
Be sure to drain the vegetables well.
Place the drained vegetables in a large mixing bowl.
Spray a baking pan with a non stick cooking spray.
Bring the oven temperature to 350 degrees.
Pour the soup and sour cream in bowl and blend together well.
Pour mixture in with the vegetables and stir together.
Sprinkle in 1/2 cup of the cheese and 1/2 of the French fried onions.
Add the pepper.
Stir together well making sure all the vegetables are covered and the mixture is of a creamy consistency.
Pour into the prepared baking pan.
Bake 30 minutes.
Remove from the oven and layer the top with the remaining cheese and onions.
Return to the oven and continue baking 8 minutes or until the cheese has completely melted.
Place in a warm Thermos.
Serves 4
Because this is so creamy, kids seem to eat it up never knowing that it contains those dreaded vegetables you keep insisting they eat! All’s fair in the nutrition battles.