3 tablespoons of butter
1 can of cream of mushroom soup
1 cup of heavy cream
2 tablespoons of dried dill weed
2 cans of drained mixed vegetables
1 cup of green cornmeal, drained
1/2 cup of grated Parmesan cheese
3 tablespoons of butter
1 can of cream of mushroom soup
1 cup of heavy cream
2 tablespoons of dried dill weed
2 cans of drained mixed vegetables
1 cup of green cornmeal, drained
1/2 cup of grated Parmesan cheese
Melt the butter and combine with the vegetables, soup, heavy cream, green cornmeal, and dill weed
Pour into a greased baking dish
Sprinkle with grated Parmesan cheese and bake at 150°C for 35 to 40 minutes
Serve warm.
