I wanted to make a veggie side dish for Thanksgiving that was different, but cloaked in a mask of familiarity. I also had to make something that I could prep quickly and didn’t need attending as I am recovering from a back injury. I parked myself on a bar stool in front of the cutting board and this is what I came up with.

8 ounces baby carrots

2 small onions, peeled and chopped in large chunks

6 stalks  of celery, bias cut in large chunks

1 10.5 ounce can condensed cream of celery soup

1/2 cup chicken broth

1 teaspoon Mrs Grass Original or Table Blend

1 teaspoon Jane’s Crazy Mixed Up Salt (or salt, pepper, garlic and oregano to taste)

1 teaspoon dried parsley flakes

1/2 cup french fried onions

Mix all but french fried onions in a 8 x 8 casserole dish. Bake for 30 minutes at 425* or one hour at 350*. Top with french fried onions and bake for 5 more minutes.

Tips: Use any veggie you like: zucchini, yellow squash, parsnips, turnips, chunks of cabbage, cauliflower, broccoli, bell pepper, mushrooms, etc.

You can use a different type of soup: cream of mushroom, cream of chicken, cream of broccoli, cheese soup, etc for a different flavor.