Well it has been a crazy Easter weekend but I rolled the punches and had to make a few changes to my dinner plans. I didn’t do any decorating this year for Easter but did do a simple center piece to give it a sense of being a special meal.
We had Easter dinner on Saturday because my son had to work on Sunday and we had to have Mac’s motorcycle fixed I did not have time to make the Sweet Potato Gnocchi’s or the Bunny Cake or the Bunny Pops. However, we had a great time and everything was delicious. We had ham, the Summer Salad and a Vegetable Casserole with Easy Cheesecake. Below you will find the recipes for the Vegetable Casserole and Easy Cheesecake.
1 frozen bag of each: Broccoli florets
1 can cream of mushroom soup
1 can cream of celery soup
1 c. cheddar or pepper jack cheese, grated
Thaw vegetables. Drain well and place in a well greased casserole dish. Season with salt & pepper to taste. Heat & stir in the 2 cans of soup together. Pour over vegetables. Spring cheese on top. Bake at 325 degrees F for about 45 minutes.
Beat cream cheese and sugar in a large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping. Spoon into crust.
Refrigerate 3 hours or until set. Spread pie filling evenly over top of pie before serving. Store leftover cheesecake in refrigerator.