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.

Comments

arlandaJanas06 writes:

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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.

Vegetable Casserole Recipe

Ingredients

Directions

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