Vegetable Casserole

Ingredients

2 cups diced celery
1 jar (16 ounce) small boiled whole onions
1 package (10 ounce) frozen chopped broccoli, thawed
1 can (4 ounce) sliced mushrooms
1/2 cup Roberts Half and Half
1 can (10 3/4 ounce) cream of mushroom soup
1/2 cup grated Cheddar cheese
1 can (3 ounce) French fried onion rings

Preparation

Drain all vegetables and place in a buttered 1 1/2 quart baking dish. Combine half and half with mushroom soup; pour over vegetables. Top vegetables with grated Cheddar cheese and onion rings. Bake at 350° for 30 minutes.

Recipe Contributed By: 4 to 6 servings

Yield: Mrs. Arthur L. Burbach Omaha, Nebraska

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.