Harvest Vegetable Scallop Recipe
Ingredients
4 medium carrots, thinly sliced
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (2.8 ounces) French Fried Onions
5 small red potatoes, sliced 1/8 inch thick
1 jar (8 ounces) pasteurized processed cheese spread
1/4 cup milk
Ground Black Pepper
Seasoned Salt
Directions
Preheat oven to 375°.
In 8 x12-inch baking dish, combine carrots, broccoli and 1/2 can French Fried Onions.
Tuck potato slices into vegetable mixture at an angle.
Dot vegetables evenly with cheese spread.
Pour milk over vegetables; sprinkle with seasonings as desired.
Bake, covered, at 375° for 30 minutes or until vegetables are tender.
Top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
In 8 x12-inch baking dish, combine carrots, broccoli and 1/2 can French Fried Onions.
Tuck potato slices into vegetable mixture at an angle.
Dot vegetables evenly with cheese spread.
Pour milk over vegetables; sprinkle with seasonings as desired.
Bake, covered, at 375° for 30 minutes or until vegetables are tender.
Top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
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