Creamed vegetables for a crowd

Yield: 12 servings

Measure Ingredient
Serves 12
1 pounds Carrots, sliced
1 pounds Onions, sliced
¼ cup Celery
10 cans Cream of chicken soup
2 tablespoons Butter
½ cup Sour cream
¼ cup Dry white wine
2 tablespoons Parsley

%%%%% CREAM SAUCE %%%%%

Cook carrots and onions until almost cooked through. Add celery and continue cooking for about 5-10 minutes. Drain well. In saucepan, combine soup, butter, cream and wine and slowly heat. When sauce is steaming hot, pour over drained vegetables and sprinkle with parsley.

Origin: Homestyle, Canadian Classics. Ladies of the Royal Purple.

Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 08-16-95

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