- 1 package (16 ounces) frozen peas, thawed
- 1 package (16 ounces) frozen chopped broccoli, thawed and drained
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 jar (8 ounces) process cheese sauce
- 1 cup seasoned salad croutons
- In a large bowl, combine the peas, broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons.
- Bake, uncovered, at 350° for 12-17 minutes or until bubbly. Yield: 4-6 servings.
Originally published as Pea and Broccoli Bake in Quick Cooking November/December 1999, p13
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