Harvest Vegetable Scallop
|Carrots||4 Medium, thinly sliced|
|Frozen chopped broccoli||10 Ounce (1 Package Thawed And Drained)|
|Canned french fried onions||2 4⁄5 Ounce (1 Can)|
|Red potatoes||5 Small, sliced 2/3 inch thick|
|Pasteurized processed cheese spread||8 Ounce (1 Jar)|
|Milk||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
Preheat oven to 375°F In 12x8-inch baking dish, combine carrots, broccoli and 1/2 can French Fried Onions.
Tuck potato slices into vegetable mixture at an angle.
Dot vegetables evenly with cheese spread.
Pour milk over vegetables; sprinkle with seasonings as desired.
Bake, covered, 30 minutes or until vegetables are tender.
Top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.