A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Baked Vegetable Casserole
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- #12393
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 zucchini, sliced
2 large carrots, sliced
1 pound potatoes, sliced
2 onions, sliced
2 cloves garlic, sliced thin
1 can tomatoes
OR
1 1/2 pound fresh tomatoes, sliced
2 green bell peppers, sliced
1/2 cup olive oil
salt and pepper
oregano
parsley
directions
Arrange sliced vegetables in layers in large casserole dish, sprinkling each layer with salt and pepper, oil, oregano, parsley, and tomato. Top with remaining tomato and oil and cover.
Bake at 350 degrees F for one hour.
added by
nikibone
nutrition data
295 calories, 19 grams fat, 31 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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