Vegetable Sunburst

Name: Vegetable Sunburst
Ingredients: 3 medium carrots, sliced thin (3 c.); 3 small zucchini, sliced thin (3 c.); 1 c. (4 oz.) shredded Cheddar cheese; 1 (2.8 oz.) can Durkee onions; 1 (10 3/4 oz.) can condensed cream of celery soup; 1/4 c. milk; 1/2 tsp. seasoned salt; 1/4 tsp. garlic powder; 1/4 tsp. dried oregano leaves, crumbled

9 ingredients

3 steps

Ingredients

3 medium carrots, sliced thin (3 c.)
3 small zucchini, sliced thin (3 c.)
1 c. (4 oz.) shredded Cheddar cheese
1 (2.8 oz.) can Durkee onions
1 (10 3/4 oz.) can condensed cream of celery soup
1/4 c. milk
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. dried oregano leaves, crumbled

Directions

1

Preheat oven to 350°.
2

In medium saucepan cook carrots in boiling water to cover just until tender-crisp.
3

Place hot carrots under cold running water until cool enough to handle; drain.