INGREDIENTS
1 serving
vegetable bake
1
dish meals by mary mouzar and joanne uhlman)
1 cup
carrots
2 1/2 cups
pared
2 cups
cauliflower florets
1 cup
peas
1/4 cup
water
10 ozs
condensed cream of chicken soup
1 cup
cheddar cheese
1 cup
bread crumb topping