Creamy Vegetable Bake
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | ounces |
scalloped potatoes
|
* |
| 1 | cup |
vegetable juice cocktail
|
|
| 1 | each |
zucchini
cubed |
|
| 1 | small |
tomatoes
chopped |
|
| 1 | each |
green bell peppers
cut into thin strips |
|
| 1 | small |
onions
thinly |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | teaspoon |
basil
dried |
*
|
| ¾ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 109.8 | ml/g |
scalloped potatoes
|
* |
| 237 | ml |
vegetable juice cocktail
|
|
| 1 | each |
zucchini
cubed |
|
| 1 | small |
tomatoes
chopped |
|
| 1 | each |
green bell peppers
cut into thin strips |
|
| 1 | small |
onions
thinly |
|
| 3E+1 | ml |
butter
or margarine |
|
| 5 | ml |
basil
dried |
*
|
| 177 | ml |
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.
