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.