3 tablespoons margarine, softened
1/2 cup water
2 tablespoons vegetable oil
2 (14 ounce) cans mixed vegetables
1 (16 ounce) can whole kernel corn, drained
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, sliced
1 cup milk
1/4 cup grated onion
1/2 cup shredded mozzarella cheese
1/4 cup chopped green onions
1/4 cup chopped green onions
1/4 cup chopped green onions
1/4 cup chopped green onions
1/4 cup chopped green onions
1/4 lime
1 (8 ounce) can tomato paste
1 Mexican-style taco seasoning packet
Heat the margarine in a large saucepan over medium heat. Slowly add water, stirring constantly, until the water has been absorbed. Bring to a boil, remove from heat, and stir in the oil. Continue adding water, stirring constantly, until the mixture reaches a starchy consistency. Stir in the vegetables, continue stirring, and cook until tender, about 30 minutes. Stir in the corn and add to the skillet. Reduce heat and simmer, stirring occasionally, until the mixture is thickened, about 6 minutes. Stir in the milk and cream cheese.
Stir in the sliced cheese, mozzarella cheese, cream cheese slices, 1 cup chopped green onion, 1 cup chopped green onion, 1/4 cup chopped green onion, 1/4 cup chopped green onion, 1/4 cup chopped green onion, 1/4 cup chopped green onion, 1/4 cup chopped green onion, 1/4 cup chopped green onion, 1/4 cup chopped green onion, 1/4 cup chopped green onion, 1/4 cup chopped green onion, 1/4 cup chopped green onion, 1/4 cup chopped green onion, 1/4 teaspoon chili powder
Stir all together, then pour over the casserole.
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