Vegetable Sunburst Recipe
Vegetable Sunburst is a better mood elevator than a bar of chocolate! The marriage of the incredible flavors of Vegetable with other ingredients is the secret to this Vegetable Sunburst recipe. Even though Vegetable Sunburst is a Side Dish I relish it any time of the day. My family loves Vegetable Sunburst. So will yours!
Ingredients
3 medium carrots, thinly sliced
3 small zucchini, thinly sliced
1 cup (4 ounces) shredded Cheddar cheese
1 can (2.8 ounces) French Fried Onions
1 can (10 3/4 ounces) condensed cream of celery soup
1/4 cup milk
1/2 teaspoon Seasoned
Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Leaf Oregano
Directions
Preheat oven to 350°.
In medium saucepan, cook carrots in boiling water to cover just until tender-crisp.
Place hot carrots under cold running water until cool enough to handle; drain.
In 1 1/2-quart casserole, arrange half the carrots around edge of dish; place half the zucchini in center.
Sprinkle 1/2 cup cheese and 1/2 can French Fried Onions over vegetables.
In small bowl, combine soup, milk and seasonings.
Pour half the soup mixture over onions.
Arrange remaining zucchini around edge of casserole and remaining carrots in center.
Pour remaining soup mixture over vegetables.
Bake, covered, at 350° for 30 minutes or until vegetables are tender.
Top with remaining cheese and onions; bake, uncovered, 5 minutes or until onions are golden brown.
In medium saucepan, cook carrots in boiling water to cover just until tender-crisp.
Place hot carrots under cold running water until cool enough to handle; drain.
In 1 1/2-quart casserole, arrange half the carrots around edge of dish; place half the zucchini in center.
Sprinkle 1/2 cup cheese and 1/2 can French Fried Onions over vegetables.
In small bowl, combine soup, milk and seasonings.
Pour half the soup mixture over onions.
Arrange remaining zucchini around edge of casserole and remaining carrots in center.
Pour remaining soup mixture over vegetables.
Bake, covered, at 350° for 30 minutes or until vegetables are tender.
Top with remaining cheese and onions; bake, uncovered, 5 minutes or until onions are golden brown.
