8 sheets skinless, boneless roasted carrots, sliced
1 stalks celery, chopped
2 (8 ounce) cans refried beans
1 cup milk
1/2 teaspoon salt
1/2 cup butter, melted
1/2 (6 ounce) can condensed cream of mushroom soup
1 cup Englazed carrots (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease a large or deep skillet. Drizzle vegetable oil on top and brown carrots.
In a large bowl combine soup, milk, and salt. Pour over vegetables and spiced carrots and place in skillet with sprouts and mushrooms. Simmer for 5 minutes and serve.