Potluck Vegetable Casserole
(1 & 2)

Recipe 1:

1 (17 oz.) can whole kernel corn
1 (10 oz.) pkg. frozen cauliflower, cooked
1 (10 oz.) pkg. frozen cut broccoli, cooked
1 (4 oz.) can sliced mushrooms
1 (17 oz.) can cream style corn
2 c. shredded Swiss cheese
1 (10 3/4 oz.) can condensed cream of celery soup
2 Tbsp. butter
1 1/2 c. soft rye or white bread crumbs

Drain corn, cauliflower, broccoli and mushrooms. Cut up large pieces of cauliflower. Combine cream style corn, cheese and soup. Fold in drained vegetables. Turn into a 12 x 7 1/2 x 2-inch baking dish. Melt butter; toss with crumbs. Sprinkle atop mixture. Bake uncovered at 375 degrees for 30 to 35 minutes or until hot. Serves 12 to 15 people.

Recipe 2:

2 boxes frozen Brussels sprouts
2 boxes frozen broccoli
2 boxes frozen cauliflower
1 small can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1 large jar Cheez Whiz
1 jar pimientos

Cook vegetables, separate, drain. Mix everything together in large casserole dish. Bake 30 minutes at 350 degrees.

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