Vegetable Sunburst - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0.
In medium sauce pan, 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 dish, arrange half of the carrots around the edge of dish.
Place half of the zucchini in center.
Sprinkle 1/2 cup cheese and 1/2 can Durkee onions over vegetables.
In small bowl, combine soup, milk and seasonings.
Pour half of soup mixture over onions.
Arrange remaining zucchini around edge of casserole and remaining carrots in center.\tPour remaining soup mixture over vegetables.
Bake covered at 350\u00b0 for 30 minutes. Top with remaining cheese and onions.
Bake uncovered 5 minutes or until onions are golden brown.
Serves 4-6.