Shelly's Recipe

TANGY VEGETABLE CASSEROLE

Category: Sides

2 cups baby carrots, cauliflower florets and broccoli florets
1 can cream of mushroom soup
1/3 cup sour cream
1 tbsp mayonnaise
3/4 cup shredded cheddar cheese, divided
1 (2.8 oz) can French-fried onion rings, divided
1/4 tsp ground pepper
1/4 cup shredded mozzarella cheese

Preheat oven to 350. In a large saucepan, bring 1 cup water to a boil. Place vegetables in a steamer basket and set basket in pan. Cover and steam 4-6 minutes or until crisp-tender.

In a bowl, stir together soup, sour cream, mayonnaise, 1/2 cup cheddar cheese half the onions, and pepper. Stir in vegetables.

Transfer mixture to a casserole dish and sprinkle with mozzarella cheese and remaining 1/4 cup cheddar cheese and onions. Bake for 30 minutes or until light brown. Serves 6