Creamy Vegetable Bake

Recipe Ingredients

1		Idaho - scalloped potatoes (3.8 ounces)
1 cup	237ml	Mixed vegetable juice - cocktail
1		Zucchini - cubed
1		Tomato - chopped (small)
1		Green pepper - cut into thin
1		Onion - thinly sliced (small)
2 tablespoons	30ml	Butter or margarine
1 teaspoon	5ml	Dried basil leaves 3/4 cup - milk

Recipe Instructions

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.

Source:
Cooking Light, Sept. 1995, page 92

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