Curried Vegetables

Curried Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 134.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • cup milk
  • ½ teaspoon yellow curry powder
  • 4 cups Vegetable Option
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of onion soup

Vegetable - Use 1 Item

  • cut broccoli, cooked, drained
  • cut green beans, cooked, drained
  • cut cauliflower, cooked, drained

Garnish - Use 1 Item

  • ½ cup French fried onions, Shortcut
  • 2 tablespoons almonds, toasted, slivered
  • 2 tablespoons peanuts, chopped

Instructions
 

  • In a 3 quart saucepan, add the Soup Option, milk, and curry powder. Stir together until smooth, place on medium heat.
  • Stir in Vegetable Option and cook to heat through, stirring occasionally.
  • Pour into a serving dish, sprinkle with Garnish Option. Serve and enjoy.

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