This casserole is a nice dish to take to a potluck or other gathering. It comes from a Chex recipe booklet that was put out when Chex were still made by Ralston Purina. You can use whatever combination of vegetables that you prefer in this. It just needs to be around 3 cups. I usually use frozen mixed vegetables. You can also use other herbs of your choice.
Thyme Enough Casserole
4 T. butter or margarine
2 1/2 c. Rice or Corn Chex cereal crushed to 1 1/2 c.
1/4 t. dried thyme
1 clove garlic, minced
1 1/2 c. diced celery
1/4 c. finely chopped onion
1/2 t. salt
1/2-1 t. fresh thyme (may use 1/4 to 1/2 t. dried thyme if you don't have fresh)
1 can (10 3/4 oz..) condensed cream of mushroom or chicken soup or 1/3 c. Cream Soup Mix and 1 1/4 c. water.
1/2 c. chicken broth or water
1 1/2 c. cooked sliced carrots (canned, frozen or fresh)
1 1/2 c. cooked cut green beans (canned, frozen or fresh)
Melt butter in large skillet. Remove 2 T. and combine with Chex and 1/4 t. dried thyme. Mix thoroughly. Set aside.
In remaining butter sauté garlic, celery, and onion until celery is tender, stirring often, about 10 minutes. Add salt, pepper and fresh thyme to taste, soup and water. Blend well. Stir in carrots and green beans. Turn into a greased shallow 1 1/2 qt. baking dish. Top with reserved Chex mixture. Bake at 350 degrees for 30 minutes or until bubbly and top is lightly browned. Makes 6 (3/4 cup) servings. Can easily be doubled.
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