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Vegetable Cheese Casserole

Janet Parsons
Katelyn Parsons

  • 1 pkg frozen mixed vegetables
  • 1 pkg frozen chopped broccoli

  • 1 can cream of mushroom soup

  • 1 pkg shredded or sliced mozzarella cheese

  • 3 crackers

Cook frozen vegetables according to package directions. Do not overcook. Drain. Put into an 8 inch casserole dish. Add soup. Stir. Put cheese on top. Crush crackers on top. Put into a 350°F oven for ½ to ¾ hour, until bubbly and browning, longer if necessary. Great for barbecue or as a side dish or pot luck.