Easy Cheese & Vegetable Casserole CP.
1 jar (16 ounces) cheddar cheese sauce for pasta 1 container cream cheese with chives (8 ounces) 1/4 cup hot water 1/4 teaspoon ground black pepper, or to taste 3 bags (16 ounces each) frozen California vegetables (broccoli, cauliflower, & carrots) 1/2 cup toasted sliced almonds * In slow cooker, combine cheese sauce, cream cheese, & hot water; stir until smooth. Stir in pepper & frozen vegetables. Cover & cook on LOW for about 6 to 7 hours, or until vegetables are tender. Stir & add a little milk if mixture is too thick. Sprinkle with toasted almonds just before serving. Serves 10 to 12. *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 deg; oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown & aromatic. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
