Serves: 8
Total Calories: 156
1. Coat a 2-quart glass baking dish with cooking spray. Set aside. Combine KELLOGG'S PRODUCT 19 cereal with margarine. Set aside for topping.
2. Thaw broccoli and carrots. Drain broccoli well. Spread vegetables in prepared baking dish.
3. Stir together soup and milk. Pour over vegetables. Sprinkle evenly with topping. Sprinkle with paprika.
4. Bake at 375°F about 30 minutes or until thoroughly heated.
This Broccoli Carrot Bake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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