Vegetable Sunburst
Vibrant vegetable sunburst features tender carrots and zucchini layered with cheese, onions, and creamy soup, creating a colorful and flavorful dish perfect for family dinners or gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, cook carrots in boiling water until tender crisp.
- Place hot carrots under cold running water until cool enough to handle, then drain.
- Arrange half of the carrots around the edge of a 1.5-quart casserole dish.
- Place half of the zucchini in the center of the dish.
- Sprinkle 1/2 cup of shredded cheddar cheese and half of the Durkee onions over the vegetables.
- In a small bowl, combine the condensed cream of celery soup, milk, seasoned salt, garlic powder, and oregano.
- Pour half of the soup mixture over the onions and vegetables.
- Arrange the remaining zucchini around the edge of the casserole and the remaining carrots in the center.
- Pour the remaining soup mixture over the vegetables.
- Cover and bake at 350°F (175°C) for 30 minutes.
- Uncover, top with the remaining cheese and onions, and bake for an additional 5 minutes or until the onions are golden brown.
Nutrition & Diet Analysis (per serving)
534
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).