Categories: Sides

Ingredients

• 10.75 oz. can condensed cream of chicken and mushroom soup
• 1/2 cup sour cream
• 1/2 tsp dried dill, crushed
• 2- 16 oz. packages frozen broccoli, cauliflower, and carrots, thawed
• 2/3 cup crushed stone-ground wheat crackers
• 1/3 cup finely chopped walnuts
• 1/4 cup shredded Parmesan
• 2 tbsp. butter, melted

Directions

1. Preheat oven to 300. In a large bowl, combine soup, sour cream, and dill; stir in thawed vegetables. Transfer mixture to an ungreased 2-qt rectangular baking dish.

2. In a small bowl, combine crackers, walnuts, cheese, and melted butter. Cover and chill until needed.

3. Bake, covered, for 50 minutes. Increase oven temp to 375. Sprinkle crumb mixture over vegetable mixture. Bake, uncovered, about 15 minutes more or until topping is golden brown.

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