Creamy Vegetable Bake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 package: , (3.8 ounces) Idaho scalloped potatoes
1 cup: Mixed vegetable juice cocktail,
1: Zucchini, cubed
1 small: Tomato, chopped
1: Green pepper, cut into thin strips
1 small: Onion, thinly sliced
2 tbsp: Butter or margarine,
1 tsp: Dried basil leaves 3/4 cup milk,
Directions:
In 2-quart microwave-safe casserole combine potatoes and vegetable
juice until sauce is dissolved. Stir in zucchini, tomato, pepper,
onion, butter and basil. Cover loosely with plastic wrap; cook on
High 6 to 8 minutes, stirring once. Stir in milk. Re-cover and cook
on High 7 to 9 minutes or until potatoes and vegetables are just
tender, stirring once. Let stand 5 minutes. Makes 4 servings. From
the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
juice until sauce is dissolved. Stir in zucchini, tomato, pepper,
onion, butter and basil. Cover loosely with plastic wrap; cook on
High 6 to 8 minutes, stirring once. Stir in milk. Re-cover and cook
on High 7 to 9 minutes or until potatoes and vegetables are just
tender, stirring once. Let stand 5 minutes. Makes 4 servings. From
the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp