LAYERED VEGETABLE CASSEROLE

Opal H. Otwell, Queen City, Texas

Ingredients:

1 10-oz. can cream of mushroom soup, undiluted

1 cup grated cheese

1 5-oz. can evaporated milk

16-oz. whole green beans, drained

2 14-oz. cans artichoke hearts, drained and quartered

1 8-oz. can sliced water chestnuts, drained

2 4-oz. can sliced mushrooms, drained

16-oz. broccoli cuts, frozen

3/4 cup sliced green onions

1/2 cup soft bread crumbs

1/4 cup butter, melted

Directions: Combine soup, cheese and milk in a medium saucepan, cook over medium heat until smooth, stirring often. Remove from heat. Combine green beans, artichokes, water chestnuts, mushrooms and broccoli.

Spoon half of vegetable mix into a lightly greased 12 x 8 x 2-inch casserole pan.

Pour half of sauce over vegetables. Repeat with remaining vegetables and sauce.

Combine bread crumbs and butter, sprinkle over casserole.

Bake at 350°F for 40 minutes or until bubbly and lightly browned. Yields 8 to 10 servings.