Creamy Vegetable Bake

Categories: Vegetables | Casseroles

Serves: 1 Servings

Ingredients:

1 pk (3.8 ounces) Idaho
-scalloped potatoes
1 c Mixed vegetable juice
-cocktail
1 Zucchini, cubed
1 sm Tomato, chopped
1 Green pepper, cut into thin
-strips
1 sm Onion, thinly sliced
2 tb Butter or margarine
1 ts Dried basil leaves 3/4 cup
-milk

Instructions:
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. Makes 4 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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