Scalloped Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 138.

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.

Print Recipe

Prep Time 20

Cook Time 1 15

Course Side Dish

Cuisine American

Servings servings

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.

Notes

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.