THANKSGIVING VEGETABLE CASSEROLE 1 frozen bag of each Broccoli florets Cauliflower florets Carrot slices Brussels sprouts, optional (I leave these out) 1 can cream of mushroom soup 1 can cream of celery soup 1 c. Cheddar cheese, grated Cook the vegetables in separate pans, until crisp, not well done. Drain well and place in well greased casserole dish. Heat and stir the two soups together. Pour over the vegetables. Sprinkle the cheese on top. Bake 325 degrees, 45 minutes, or so.
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