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Cheesy Vegetables

Jay got this recipe from his sister Lisa, who got it from another relative, who I think got it from a box of Minute Rice. He brings this to almost every potluck he goes to, and it's a big hit. It doesn't get much simpler.

Ingredients:

1 package frozen California-style vegetables

1 small onion, chopped

1 cup instant rice

1/2 cup margarine (1 stick)

1 can condensed cream of mushroom soup

1/4 can water

1/3 cup milk

1 small jar Cheez Whiz

Directions:

1. Place vegetables, onion and rice in a 2-quart casserole dish.

2. Melt margarine; add soup, water and milk. Pour over vegetables.

3. Bake at 350 degrees for 40-60 minutes.

4. Mix Cheez Whiz into dish a few minutes before removing from oven.

Notes:

Almost any frozen mixed vegetables will do. Sugar snap peas, however, don't do very well.

I like to use cream of chicken soup instead of cream of mushroom.

You can also buy Cheez Whiz in a squeeze bottle. I like to use it to decorate the top of the dish, rather than mix the Cheez in. A sprinkle of dried parsley on top once the cooking time is done adds a little color.

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