Harvest Vegetable Scallop Recipe
Ingredients
| Carrots | 4 Medium, thinly sliced | |
| Broccoli package | 1 , chopped | |
| 1 can (2.8 ounces) French | ||
| Fried Onions | ||
| 5 small red potatoes, sliced 2/3 inch thick | ||
| 1 jar (8 ounces) pasteurized processed cheese spread | ||
| Milk | 1/4 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Seasoned salt | 1 | |
Directions
Preheat oven to 375°F In 12x8-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, 30 minutes or until vegetables are tender.
Top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
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, 30 minutes or until vegetables are tender.
Top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
Chef
