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Harvest Casserole

1 can (15 ounces) pear halves, drained
2 cans (16 ounces) new potatoes
1 can (10-3/4 ounces) low-fat cream of mushroom soup or cream of potato soup, undiluted
1 cup shredded Monterey Jack cheese
1 can (8 ounces) green peas, drained
1/2 can (2.8 ounces) French fried onion rings (1/2 cup)

Preheat oven to 350° F. Reserve one of the pear halves for garnish. Chop remaining pears. In a 2-quart casserole dish combine the drained potatoes, chopped pears, and soup. Sprinkle shredded cheese and drained peas over top. Bake, uncovered, for 30 minutes, or until mixture is heated through. Remove casserole from oven. Slice the reserved pears into five or six slices. Arrange slices spoke-fashion over top of casserole. Sprinkle onions in between the pear slices. Return casserole to the oven; bake 5 minutes or just until onions are golden brown. Serve this refreshingly easy side dish with slices of lean canned ham alongside. Serves 6.

 

 

 


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