Classic Vegetable Cheese Casserole Recipe
Here is a simple and easy vegetable and cheese casserole recipe for any occasion, inspired by the 50s era recipes featured in the pages of Good Housekeeping Magazine.
- 2 1/2 Cups canned peas
- 1 Teaspoon black pepper
- 1 Cup carrots, cubed
- 1 8 ounce can of condensed cream of mushroom soup
- 8 pearl onions, peeled
- 1 Cup shredded cheddar cheese
- 3/4 Cups milk
- 2 Cups packaged biscuit mix
- 1/2 Teaspoon salt
Add strained liquid from peas and salt into a medium-sized pan and bring to a boil.
Add carrots and onions, cover and cook for 10 minutes.
Beat biscuit mix with milk, shape mix into balls and set aside.
Add pepper, cheese, and condensed soup mix to to the carrots and onions. Let simmer for another 10 minutes.
Pour mixture into a casserole dish, and drop biscuits into the mixture.
Bake at 450°F for 15 minutes, or until done.