Recipe for Creamy Vegetable Bake


1 pkg (3.8 ounces) idaho scalloped potato; es
1 cup mixed vegetable juice cocktail
1 zucchini, cubed
1 small tomato, chopped
1 green pepper, cut into thin strips
1 small onion, thinly sliced
2 tablespoon butter or margarine
1 teaspoon dried basil leaves 3/4 cup milk


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. Makes 4 servings.

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