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Vegetable Casserole Recipe

Ingredients

1 (8 ounce) package cream cheese, softened

1 (5 ounce) can evaporated milk

1 (12 ounce) package frozen mixed vegetables, thawed and drained

1 (14.5 ounce) can stewed tomatoes

1 (15.25 ounce) can stewed carrots

1/2 head cabbage, shredded

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a 1 medium bowl, blend cream cheese, evaporated milk, and mixed vegetables. Stir in stewed tomatoes and carrots. Cook until all vegetables are tender, about 15 minutes. Serve with cabbage.

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Comments

arlandaJanas06 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have a busy schedule, and there are times when I simply do not have time to make a meal. This recipe worked well for me--it was quick and easy. I may add tacos later on, but this was the measure of it's quality. I would definetly make it again--merely for the sauce, and it's great for vegetables. The WAY it was poured was very "off"--I added more hot water, and the fa-ning thicker. BUT--I added garlic powder and went 4 on1 making folder, and made and cooked the box chili. It was great - wouldn't mind trying taco bell next time.