2 medium carrots
1 can cream of mushroom soup
1/8 tsp. black pepper
1/2 c. milk
2 8-oz. cans of French fried onions
Cut the cauliflower and the carrots in similar size. Mix them with soup, black pepper, 1 can of French fried onions and milk together in 1.5-quart casserole dish. Cover with foil and bake 350° F until hot; stir occasionally; arrange the remaining can of French fried onions on top of vegetables mixture, along the casserole rim. Bake another 3-5 minutes at 425° F or until onions are golden brown.
Makes 6-8 servings.
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