Vegetable Garden Casserole
03/07/2011 13:28
Vegetable Garden Casserole
From the Kitchen of Peggy Walton
Ingredients:
2 potatoes, cut in bite size chunks (to peel or not to peel, that is the question)
1 cup fresh broccoli florets (small pieces)
½ cup frozen peas
1 small can sliced carrots
Cream of Chicken Soup
½ small onion, finely chopped
Salt and pepper or seasoned salt
Directions:
Combine all ingredients in covered casserole dish and bake 45 minutes at 325.