Creamy Vegetable Bake Recipe
Preparation Method:
Peel 1 pound carrots (about 8 carrots); quarter lengthwise and cut in 2-inch pieces. In 2-quart glass bowl or casserole combine carrots; 2 cups frozen Southern-style hashed brown potatoes (8 ounces); ¾ cup sliced celery; ½ cup chopped onion; one 3-ounce can sliced mushrooms, drained; ¼ cup water; and ½ teaspoon salt. Micro-cook, covered, till tender, about 18 minutes, stirring every 5 minutes. Do not drain. Sprinkle 1 envelope white sauce mix (enough for 1 cup sauce) over vegetables; blend gently. Gradually stir in 2 cups milk. Cook, covered till thickened and bubbly, about 5 minutes, stirring after each minute.
Gently stir in ½ cup dairy sour cream. Turn into 1 ½ -quart casserole. Cook, covered, till hot, about 3 minutes. Circle edge of casserole with half of a 3 ½ -ounce can French-friend onions (about 1 cup); cook, uncovered, 30 seconds. Trim with parsley. Makes 6 servings.
December 25 2007 05:27 am | Creamy Vegetable Recipes
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