Casserole Creamed Vegetables Recipe
Ingredients
2 packages (9 ounces each) frozen French fried potatoes
Boiling water
2 packages (9 ounces each) frozen cut green beans
1 can (3 1/2 ounces) French fried onions
1 can (10 3/4 ounces) condensed cream of mushroom soup
2/3 cup milk
2 tablespoons chopped pimientos
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Place frozen potatoes in a strainer; pour boiling water over top; drain well.
Pile in center of a greased deep 1/2 cup baking dish.
Place frozen beans in strainer; pour boiling water over top; drain well.
Mix with half of the onions in a medium-size bowl; spoon around edge in baking dish.
Blend mushroom soup with milk, pimientos, salt and pepper in a small bowl; pour over vegetable mixture; cover.
Bake in moderate oven (375°) 55 minutes; uncover.
Sprinkle remaining onions over top.
Bake 5 minutes longer, or until vegetables are tender and onions are hot.
Pile in center of a greased deep 1/2 cup baking dish.
Place frozen beans in strainer; pour boiling water over top; drain well.
Mix with half of the onions in a medium-size bowl; spoon around edge in baking dish.
Blend mushroom soup with milk, pimientos, salt and pepper in a small bowl; pour over vegetable mixture; cover.
Bake in moderate oven (375°) 55 minutes; uncover.
Sprinkle remaining onions over top.
Bake 5 minutes longer, or until vegetables are tender and onions are hot.
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