Microwave vegetables and drain.
Crush crackers and stir them into cooked vegetables in a large baking dish.
Cut Velveeta into cubes and combine with vegetables.
Melt margarine and drizzle over top of mixture.
Bake at 350\u00b0 for 25 minutes.
Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.
ind it flakes off real easy and you shouldn't end
ird's Eye Recipe Ready Stew Blend frozen vegetables into a 2
9 inch pan (see Recipe #300887). Use lots of beans
not. It's very easy to make and never lasts
Pour enough oil into 9\" x 9\" (to double recipe use a 9\" x 13\") pan to cover the bottom with a thin layer.
Preheat oven to 375\u00b0F with oiled pan inside the oven.
Mix the egg and milk together, then add the flour, cheese, and vegetables in order. Vegetables last.
Mix well.
Once the oil in the pan is hot, pour the batter in, and bake at 375\u00b0F for 35-40 minutes.
It may need some more time depending on your oven, check for a crispy golden brown color across the top.
Enjoy.
In a large bowl, combine diced chicken, frozen vegetables, onions, celery, gravy, wine, parsley, celery seed, thyme, and pepper.
Pour into a buttered 9 x 13-inch pan.
Roll pie crust out to fit top of pan. Crimp edges and place several steam slits in crust.
Bake in preheated 350\u00b0F oven for 45 to 60 minutes, or until crust is golden brown and filling is bubbling.
Brown beef; drain off fat.
Add vegetables, tomato sauce, water, gravy mix and wieners.
Cook on medium-high until hot and bubbly.
I double this recipe for my family.
Place cooked chopped chicken in bottom of lightly greased 2 quart baking dish.
place frozen vegetables over chicken.
Prepare soup using 2/3 cup chicken broth and 2/3 cup milk
Pour over vegetables.
Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well.
Pour over top of vegetables - will appear thin but will thicken as it cooks.
Bake at 350 for 40-45 minutes.
In a bowl, mix liverwurst with cream cheese and butter until soft and fluffy.
Fold in olives and garlic.
Place into serving bowl and chill.
Cut the vegetables into desired pieces: slice the carrots and zucchini on the diagonal; remove stems from the mushrooms and flute caps; cut tomatoes into wedges; chunk celery; separate broccoli or cauliflower flowerets.
Wrap and chill vegetables.
Serve pate with vegetables around it.
large Ziploc bag for easy grab-and-go lunch.
Creamy Italian: Combine vegetables, alfredo sauce, and a sprinkle
epper until smooth. Stir in vegetables and chicken. Spoon into crust
rench Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130) up
Preheat oven to 350degrees.
In Large mixing bowl combine the two soups (dont add water), sour cream and mix well.
Add ham and onions and mix then add veggies and potatos and mix it all
Put entire mixture into casserole dish and bake for 25 minutes.
Sprinkle cheese over the top and bake 5 more minutes.
Let cool 5 mins and enjoy!
substutions with this recipe are easy so be creative.
Preheat oven to 365 degrees. Fit bottom pastry into a 10-inch pie plate. In a large bowl, combine chicken, soup and vegetables. Mix well, pour into crust. Cover with top pastry. Seal edges and cut steam vents in top. Bake in preheated oven for 45 minutes, until crust is golden brown.
Preheat oven to 400\u00b0.
Grease shallow 2-quart baking dish. Spread chicken and vegetables evenly in prepared dish.
Stir together soup, broth and pepper in a small mixing bowl.
Stir until smooth.
Pour evenly over chicken mixture.
Combine baking mix, milk and butter in separate bowl.
Stir until smooth.
Pour flour mixture over ingredients in baking dish.
Bake 45 to 50 minutes or until golden brown.
Cool for 10 minutes before serving.
br>Add the stir-fry vegetables to the pan with the
Cook vegetables according to package directions.
Meanwhile, in a large skillet, saute onion in oil until tender.
Stir in the water, ketchup, vinegar, Worcestershire sauce, honey, mustard, paprika, salt, sugar, pepper and hot pepper sauce. Warm slightly.
Add sausage and bring to a boil.
Reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is slightly thickened and sausage is heated through, stirring occasionally and turning sausage once.
Serve over the vegetable medley (and rice, if desired).