Walnut Vegetable Medley - cooking recipe

Ingredients

1 lb. carrots, cut into 1 1/2-inch sticks or use baby carrots
1 (10 3/4 oz.) can Campbell's condensed cream of celery soup
1/2 c. milk
1 tsp. dried basil leaves, crushed
3 c. broccoli flowerets
toasted chopped walnuts

Preparation

Conventional:
In covered skillet over medium heat, in 1/2-inch boiling salted water, cook carrots 5 minutes or until tender-crisp.
Drain.
In skillet, stir soup, milk and basil until smooth.
Add broccoli.
Heat to boiling.
Reduce heat to low. Cover and simmer 10 minutes or until vegetables are tender, stirring often.
Top with walnuts.
Makes 6 cups of 12 servings.