Casserole: Three-Vegetable Casserole

1 pkg. frozen cauliflower

1 pkg. frozen brussel sprouts

2 pkgs. frozen chopped broccoli

1 can mushroom soup

1 can celery soup

Let vegetables thaw at room temperature until they can be broken apart with a fork.  Mix them together in a large casserole.  Pour the cans of soup over the vegetables and bake at 350 for 25 minutes.  Sprinkle toasted almonds on top and bake ten minutes more.  Yields 8 to 10 servings.

Mrs. John (Sonja) Bluhm

Our Swiss Pantry II

First Mennonite Church

1987