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Vegetables with Broccoli-Lemon Sauce |
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Serves: 8 Print this Recipe3 pounds small red potatoes, quartered 2 cups fresh broccoli florets 1 large sweet red bell pepper, cut into rings 1 can 10 3/4 oz Campbells Condensed cream of broccoli soup 1/2 cup mayonnaise 4 green onions, finely chopped (about 1/4 cup) 1 tablespoon lemon juice 1/4 teaspoon dreid thyme leaves, crushed 1. In 6-qt Dutch oven over high heat, in 1 inch boiling water, cook potatoes 10 minutes. 2. Add broccoli and pepper; cook 5 minutes or until tender. Drain in colander. 3. In 2-qt saucepan over medium heat, combine soup and remaining ingredients. Heat through, stirring occasionally. Pour over vegetables. EXCHANGES PYRAMID SERVINGS Starch 2 Vegetable 1 Polyunsat Fat 2 NUTRITION FACTS Calories 267(117 calories from fat) Fat 13 g Saturated Fat 2 g Cholesterol 9 mg Sodium 329 mg Carbohydrate 34 g Dietary Fiber 6 g Sugars 4 g Protein 5 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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