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, […]

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