Vegetable Sunburst

Ready to bake in just 15 easy minutes
15m
PREP TIME
35m
COOK TIME
8
INGREDIENTS

Servings: 4

Ingredients

  • Step1
  • 3 cups carrots
  • 3 cups zucchini
  • 1 cup shredded cheddar cheese
  • 1 1/3 cups French's® Original Crispy Fried Onions
  • 1 (10 3/4 ounce) can Campbell's® Condensed Cream of Celery Soup
  • 1/4 cup milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano leaves

INSTRUCTIONS

  • 1 HEAT oven to 350°F. Cook carrots in boiling water to cover just until crisp-tender. Rinse with cold water and drain. Arrange half the carrots around edge of dish in 1 1/2-quart baking dish; place half the zucchini in center. Sprinkle with 1/2 cup cheese and 2/3 cup Crispy Fried Onions.
  • 2 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.
  • 3 BAKE, covered, for 30 minutes or until vegetables are tender. Top with remaining cheese and onions. Bake 5 minutes until onions are golden.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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