Vegetable Sunburst

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    medium carrots, thinly sliced (about 3 cups)

  • 3

    small zucchini, thinly sliced (about 3 cups)

  • 1

    cup (4 ounces) shredded cheddar cheese

  • 1

    cup French Fried Onions

  • 1

    can condensed cream of celery soup

  • 1/4

    cup milk

  • 1/2

    tsp seasoned salt

  • 1/4

    tsp garlic powder

  • 1/4

    tsp oregano

Directions

Preheat oven to 350. In medium saucepan, cook carrots in boiling water to cover just until tender-crisp. Place carrots under cold water until cool enough to handle, drain. In 1 1/2 quart casserole, arrange half of the carrots around the edge of the dish; place half the zucchini in center. Sprinkle 1/2 cup cheese and 1/2 can of the French Fried Onions over vegetables. In a small bowl, combine soup, mild and seasonings. Pour half the soup mixture over onions. Arrange remaining zucchini around edge of casserole and remaining carrots in center. Pour remaining soup mixture over vegetables. Bake, covered, at 350 for 30 minuets or until vegetables are tender. Top with remaining cheese and onions; bake, uncovered, 5 mins or until onions are golden brown. Makes 4-6 servings

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