Ingredients:
1 (10 1/2 ounce) cans cream of mushroom soup
1 (4 ounce) cans whole mushrooms, drained
1/2 cup sharp cheddar cheese, shredded
1/4 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon marjoram, crumbled
1/4 cup butter or 1/4 cup margarine, melted
1/8 teaspoon pepper
1 tablespoon parsley, snipped
1 (16 ounce) packages frozen broccoli carrots cauliflower mix
1 cup herb and cheese seasoned croutons, coarsely crushed
Directions:
Combine soup, mayonnaise, lemon juice, marjoram and pepper until smooth.
Stir in frozen vegetables, mushrooms and cheese.
Place in a 2-quart casserole.
In small bowl combine butter, parsley and croutons; spoon over the vegetables.
Bake uncovered at 350 F for 50-60 minutes or until bubbly in the center.
Servings: 6-8
Time preparation: 10 min.
Time total: 70 min.