1 cup milk
1 cup French's French Fried Onions
1/2 tsp basil
1 clove garlic, minced
20 oz frozen chopped broccoli
1 can (14 oz) artichoke hearts, quartered, drained
1/2 red bell pepper, diced
1) Preheat oven to 375F. In large bowl, combine soup, milk, 1/3 cup onions, cheese and seasonings; mix well. Pour half of the soup mixture into a greased 2-quart shallow baking dish. Arrange vegetables on top. Pour remaining soup mixture over vegetables.
2) Cover and bake for 45 minutes or until hot and bubbly. Top with remaining onions. Bake, uncovered, 3 minutes or until onions are golden.
Review: I bought a can of French's French Fried Onions before the holidays, with the intention of making a green bean casserole. That never made it into the final menu, and I've had the can sitting in the pantry. I went to French's website and looked up recipes to make using the can. The picture I took makes it look like a steaming pile of goo. This wasn't bad, per se, but it was to be expected from a "brand recipe." I probably won't make it again, but it did fill my tummy and provide me with lunch for the next day.
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