Creamy Veggie Casserole

So rich, so good, so comforting! There can be many variations of this dish depending on what veggies you have on hand and whatever cheese you happen to have. It calls for pimentos but if I don't have any I will sub with chopped tomatoes or red pepper or sun dried tomato, etc... The staples for the sauce are cream of anything soup. This time I used cream of mushroom with garlic (so far my fav) but you can use any cream soup. Then there is a 1/4 cup of mayo to make it extra creamy, then shredded cheese and the juice of one fresh lemon. Of course I have to splash a little white wine in there to give it that extra rich flavor! :) The casserole can be eaten alone or served over rice. Add a fresh green salad and you have a delicious, healthy vegetarian meal. For you carnivores you made add chopped cooked chicken or even shrimp! It's super easy and super yummy!

Recipe: (This is how I made today's variation)

3 crowns of Broccoli (cut up and steamed till tender crisp)
1 large Carrot (sliced and steamed till tender crisp)
2 yellow summer squash (sliced and steamed till tender crisp)

Note: I've used cauliflower before which is very good!

Place steamed (drained) Veggies in a cake pan evenly spread out.

Sauce:
2 cans of Campbell's Cream of Mushroom w/garlic soup
1 small jar of chopped Pimentos
1/2 cup white wine (optional)
1 cup shredded cheese (I used crumbled feta today because that's all I had)
1/4 cup of mayonnaise
Juice of 1 lemon
2 tsp curry powder (optional)
salt and pepper

Mix sauce together and spread evenly over the top of veggies.
Bake uncovered in a preheated 350 degree oven for 35 minutes.
Prepare any type of rice according to package directions.
Serve Veggies over rice... add a fresh green salad on the side and you have a fabulous dinner!