Vegetable Melange

Ingredients

1 can (10 3/4 ounce) cream of mushroom soup
1 1/4 cups grated sharp Cheddar cheese
1 can (16 ounce) diced carrots, drained
1 jar (16 ounce) small boiled whole onions, drained
1 package (10 ounce) frozen chopped broccoli, thawed
salt to taste
buttered cracker crumbs

Preparation

Heat soup; stir in grated Cheddar cheese and cook over low heat until cheese melts. Toss vegetables and salt together until well-mixed; place in an 8 x 8 x 2 inch baking dish. Pour soup mixture over vegetables; sprinkle evenly with buttered cracker crumbs. Bake at 350° for 45 minutes.

Recipe Contributed By: Mrs. L. J. Horbach Omaha, Nebraska

Yield: 6 to 8 servings

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