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    California Vegetable Casserole

    Recipe Link: http://bhg.com

    List of Ingredients




    1 16-oz. pkg. loose-pack frozen California-blend vegetables (cauliflower, broccoli, and carrots)
    1 10-3/4-oz. can condensed cream of mushroom soup
    1 cup instant white rice
    1/2 of a 15-oz. jar (about 1 cup) process cheese dip
    2/3 cup milk
    1/3 cup chopped onion
    1/4 cup water
    2 Tbsp. butter, cut up

    Recipe




    Place vegetables in a 3-1/2- to 4-quart electric crockery cooker. In a small bowl, combine the soup, uncooked rice, cheese dip, milk, onion, water, and butter. Pour over the vegetables.

    Cover; cook on low-heat setting for 4-1/2 to 5-1/2 hours or until vegetables and rice are tender. Stir before serving. Makes 6 side-dish servings.

    Per serving: 292 cal., 17 g total fat (10 g sat. fat), 36 mg chol., 1,124 mg sodium, 26 g carbo., 3 g fiber, and 9 g pro. Dietary exchanges: 1 starch, 2 vegetable, 3-1/2 fat.

 

 

 

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