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Cajun Vegetable & Pimento Cheese Casserole

Cajun Vegetable & Pimento Cheese Casserole

Cheesy, vegetarian casserole.

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4 servings

Ingredients

  • 1-1/2 cups cauliflower florets
  • 1-1/2 cups broccoli florets
  • 2 (14.5 oz.) cans Margaret Holmes Diced Rutabagas; drained well
  • 1 (4 oz.) jar pimentos; drained and patted dry
  • 1 (10.5 oz.) can cheddar cheese soup
  • 1/4 cup mayonnaise
  • 1 tsp. Cajun seasoning
  • 1 tsp. fresh lemon juice
  • 1 (2.8 oz.) container French fried onions

Directions

  1. Heat oven to 370°F.
  2. Place the cauliflower, broccoli and Margaret Holmes Diced Rutabagas in a bowl.
  3. In a separate bowl stir together the pimentos, soup, mayo, seasoning and lemon juice. Pour mixture over vegetables and toss well to coat.
  4. Transfer the coated vegetables to a baking dish and bake for 30 minutes. Remove from the oven and top with French fried onions. Bake an additional 5 minutes until fried onions are golden brown.

This recipe uses the following products:

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