Scalloped Vegetables
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.
Equipment
- Casserole (1½ quart)
- Oven
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup milk
- ¼ cup fresh parsley, chopped
- dash black pepper
- 4 cups Vegetable 1 Option
- Vegetable 2 Option
- 1 tablespoon butter
- Garnish Option
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of onion soup
- condensed Cheddar cheese soup, Shortcut
Vegetable 1 - Use 1 Item
- potatoes, thinly sliced
- cauliflower, sliced
- whole kernel corn, fresh or frozen
- turnips, thinly sliced
Vegetable 2 - Use 1 Item
- 1 small onion, thinly sliced
- ½ cup celery, thinly sliced
- ½ cup green bell pepper, finely diced
- ½ cup carrots, thinly sliced
Garnish - Use 1 Item
- paprika
- pimento strips
- cooked bacon, crumbled
- Cheddar cheese, shredded
Instructions
- Preheat your oven to 190° C (375° F), get out a 1½ quart casserole. If the casserole has a cover, perfect, you will need that too, if not, foil will work just as well.
- In a small bowl, add the Soup Option, milk, parsley, and black pepper. Mix together.
- To the casserole, alternate layers starting with Vegetable 1 Option, then Vegetable 2 Option, and the soup mixture, with the soup mixture on the top.
- Dot with the butter. Cover and bake for 1 hour. Uncover and bake for another 15 minutes.
- Sprinkle with the Garnish Option.
- Serve and enjoy.
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