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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Zucchine and Carrot with Mushroom Soup Recipe

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This recipe for Zucchine and Carrot with Mushroom Soup is from In the kitchen with the Biggs', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. zucchine squash sliced
2 c. carrots sliced
1 c. mushrooms sliced
1 c. chopped onion
3/4 c. celery chopped
1 can mushroom soup
3/4 soup can of milk
salt and pepper to taste
Panko (Japanese ) bread crumbs
cheese (shedded)
Directions:
Directions:
Mix all the vegetables together, add soup and milk
mix, pour in baking dish that has been butter or sprayed, top with about 1 cup of bread crumbs and bake 45 minutes or done, add cheese and bake until cheese is melted.
Number Of Servings:
Number Of Servings:
8 to 10 servings
Preparation Time:
Preparation Time:
20 minutes --- plus baking time
Personal Notes:
Personal Notes:
I put this together last night, Jim likes and said make it again so though I would add it to the cookbook. If you try it hope you like it too.

 

 

 

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