Baked Vegetable Medley Recipe
Ingredients
| Eggplant | 1 Cup (16 tbs) | |
| Okra | 1 Cup (16 tbs) | |
| Bean sprouts | 1 Cup (16 tbs) | |
| A cup small mushrooms | ||
| 1 onion, cut into eighths | ||
| Vegetable cooking spray | ||
| 11-oz. condensed cream of celery soup | ||
| Water | 1/4 Cup (16 tbs) | |
| 1 slice bread, finely crumbled | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Combine all vegetables in baking dish coated with vegetable cooking spray.
Blend condensed soup and water; add salt and pepper.
Pour over vegetables.
Top with bread crumbs.
Cook at 325°F (165°C) for 25 to 30 minutes, or until hot, and crumbs are golden brown.
Blend condensed soup and water; add salt and pepper.
Pour over vegetables.
Top with bread crumbs.
Cook at 325°F (165°C) for 25 to 30 minutes, or until hot, and crumbs are golden brown.
Chef
