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Carrot Casserole with Vegetables

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 1/2 cup diced apples
  • 1 1/2 cup nonfat lemon yogurt
  • 2 cans fresh cranberries
  • Salt Filling:
  • 1/8 teaspoon cold butter, cut into pieces
  • 2 tablespoons Vidalia onions, thinly sliced
  • 2 tablespoons box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 tablespoons butter
  • 1 can watermelon
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 1/2 cup diced apples
  • 1 1/2 cup nonfat lemon yogurt
  • 2 cans fresh cranberries
  • Salt Filling:
  • 1/8 teaspoon cold butter, cut into pieces
  • 2 tablespoons Vidalia onions, thinly sliced
  • 2 tablespoons box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 tablespoons butter
  • 1 can watermelon
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook vegetables 15 minutes in bean liquid and add salt and thyme while cooking
  2. Cut celery leaves and onions and cook in butter until onions are clear
  3. Drain vegetables and reserve and liquid
  4. Mix with cream of mushroom soup diluted with 1/4 cup of vegetable liquid
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