Creamy Vegetable Bake1
By Just A Pinch KitchenCrew
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1 pkgscalloped potatoes
1 cvegetable juice
1 smalltomato, chopped
1green bell pepper, cut in strips
1 smallonion, thinly sliced
1 tspbasil, dried
How to Make Creamy Vegetable Bake
- In 2-quart microwave-safe casserole combine potatoes and vegetable juice until sauce is dissolved.
- Stir in zucchini, tomato, pepper, onion, butter and basil.
- Cover loosely with plastic wrap; cook on high 6 to 8 minutes, stirring once.
- Stir in milk; re-cover and cook on high 7 to 9 minutes or until potatoes and vegetables are just tender, stirring once.
- Let stand 5 minutes.