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.
