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Vegetable Sunburst

American.foodie's picture
  Carrots 3 Medium, thinly sliced
  Zucchini 3 Small, thinly sliced
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Canned french fried onions 2 4⁄5 Ounce (1 Can)
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Milk 1⁄4 Cup (4 tbs)
  Seasoned salt 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Oregano leaf 1⁄4 Teaspoon

Preheat oven to 350°.
In medium saucepan, cook carrots in boiling water to cover just until tender-crisp.
Place hot carrots under cold running water until cool enough to handle; drain.
In 1 1/2-quart casserole, arrange half the carrots around edge of dish; place half the zucchini in center.
Sprinkle 1/2 cup cheese and 1/2 can French Fried Onions over vegetables.
In small bowl, combine soup, milk and seasonings.
Pour half the soup mixture over onions.
Arrange remaining zucchini around edge of casserole and remaining carrots in center.
Pour remaining soup mixture over vegetables.
Bake, covered, at 350° for 30 minutes or until vegetables are tender.
Top with remaining cheese and onions; bake, uncovered, 5 minutes or until onions are golden brown.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 900 Calories from Fat 472

% Daily Value*

Total Fat 53 g81.6%

Saturated Fat 25.6 g127.9%

Trans Fat 0 g

Cholesterol 139.3 mg46.4%

Sodium 2890.2 mg120.4%

Total Carbohydrates 72 g24.1%

Dietary Fiber 14 g56%

Sugars 24.6 g

Protein 37 g73.4%

Vitamin A 673.2% Vitamin C 148.4%

Calcium 126.6% Iron 13.3%

*Based on a 2000 Calorie diet

Vegetable Sunburst Recipe