Saucy Garden Patch Vegetables Recipes

Steps:

• Microwave Directions.
• Combien soup, sour cream and milk in a large mixing bowl.
• Stir in vegetables, cheese and 2/3 cup French Fried Onions.
• Spoon into microwavable 2 quart oblong baking dish with lid.
• Cover and microwave on HIGH 10 minutes or until vegetables are tender; stir halfway through.
• Uncover; and sprinkle remaining French Fried Onions on top and microwave for 1 additional minute.
• Oven Directions.
• Prepare casserole as mentioned above.
• Bake, covered, in a 400 degree oven 45 minutes or until vegetables are tender.
• After 45 minutes, stir and add remaining French Fried Onions on top. Cook for one additional minute.

Steps:

• Microwave Directions:.
• Combine soup, sour cream and milk in large bowl.
• Stir in vegetables, cheese and 2/3 cup French Fried onions.
• In a 2 quart microwave safe oblong baking dish, spoon in vegetable mixture.
• Loosely cover with paper towels or paper plate.
• Microwave on High for 10 minutes or until vegetables are tender and mixture is heated through, stirring halfway through cooking time.
• Remove cover and spinklw with remaining 2/3 cup French Fried Onions.
• Microwave on High for 1 minute or until onions are gold in color.
• Oven Directions:.
• Prepare vegetable mixture as above.
• Bake in a 400 degree oven for 45 minutes or until tender and mixture is heated through.
• Stir; sprinkle with remaining onions.
• Continue to bake uncovered for 1 minute until French Fried Onions are golden brown.

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

Steps:

• Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
• Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
• Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.