Potato Vegetable Scallop Recipe
Ingredients
| Scalloped potato | 5 Ounce | |
| 1 10-ounce package frozen mixed vegetables | ||
| Onion | 1/2 Cup (16 tbs), thinly sliced | |
| Celery seed | 1/4 Teaspoon | |
| Boiling water | 2 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| American Cheese | 1/2 Cup (16 tbs), shredded | |
Directions
Preheat oven to 400°.
Place dried potatoes from mix in 1 1/2 quart casserole.
Sprinkle with the envelope of sauce mix from package.
Top with frozen mixed vegetables, sliced onion, and celery seed.
Pour boiling water over all; stir till well combined.
Dot with butter or margarine.
Cover; bake at 400° till potatoes are tender, about 35 minutes.
Uncover; sprinkle with shredded cheese.
Return to oven till cheese melts, 2 to 3 minutes more.
Place dried potatoes from mix in 1 1/2 quart casserole.
Sprinkle with the envelope of sauce mix from package.
Top with frozen mixed vegetables, sliced onion, and celery seed.
Pour boiling water over all; stir till well combined.
Dot with butter or margarine.
Cover; bake at 400° till potatoes are tender, about 35 minutes.
Uncover; sprinkle with shredded cheese.
Return to oven till cheese melts, 2 to 3 minutes more.
Chef
