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Searching for a different way to prepare vegetables? Look no further. I have a fussy eater in my house who absolutely loves this medley. It can be assembled in a snap, leaving time to fix the main course, set the table or just sit back and relax.
This recipe is:
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Nutritional Facts 1 serving (1 cup) equals 212 calories, 16 g fat (9 g saturated fat), 38 mg cholesterol, 650 mg sodium, 11 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Creamy Vegetable Casserole in Quick Cooking July/August 2001, p29
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Reviewed on Nov. 14, 2012 by sduval
Have made this many times over the years since it first appeared in "Quick Cooking." Great taste, love the creaminess from the soup and cream cheese and the crunchy from the croutons. It's definetely been a "repeater."
Reviewed on Mar. 17, 2012 by tramar
I use one can (18 oz.) Progesso Creamy Mushroom Soup instead and omit the croutons since my husband doesn't care for them. I use french-fried onion rings or buttered bread crumbs instead. It's also delicious using California blend vegetables and other frozen vegetable medleys.
Reviewed on Jan. 19, 2012 by shecooksalot
Really easy to make and great flavor. I used homeade croutons and still very excellent. Even the kids ate it!!!!
Reviewed on Jun. 25, 2011 by Teidrab79
So easy to make. Amazing flavor. Will make again.
Reviewed on Nov. 11, 2009 by jgrubin
So easy and yummy. I'm going to make it again for Thanksgiving.
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