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Vegetable Casserole 18 Recipe

Ingredients
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 3 cans mixed vegetables, drained
  • 1 can whole kernel corn, drained
  • 1 box Chicken Flavor Stove Top Stuffing
  • 12 ounces cheddar cheese, grated
  • 1/3 stick margarine
  • 1 onion, chopped (medium)
  • 1 cup water
Directions
Brown onion in margarine. Combine all ingredients, reserving 1/2 of cheese. Pour in large 3 1/2 quart baking dish. Top with remaining cheese. Bake at 325° for 30 minutes or until cheese is light golden brown. You can add other vegetables of your choice. Freezes well.
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