1/2 cup butter or margarine
3 onions, chopped
2 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
1 (10 ounce) package frozen mixed vegetables, thawed
1 (10 ounce) package frozen corn kernels, thawed
2 (10.75 ounce) cans lemon-lime flavored carbonated beverage
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile pepper soup
Preheat oven to 350 degrees F (175 degrees C).
Scrub the onion and garlic cloves from the inside of the sweet potatoes. Place in a large bowl. Mash together with the oregano, basil, mixed vegetables, corn, lemon-lime soda, chicken soup, cream of chicken soup, cream of mushroom soup, tomatoes with green chile sauce, and cream of mushroom soup.
In a large skillet, heat 1/2 cup butter or margarine over medium low heat. Add onions and garlic and saute a few minutes, stirring.
Mix together the baked sweet potatoes, onions and garlic, oregano, basil, mixed vegetables, corn, lemon-lime soda, chicken soup, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chile sauce and cream of mushroom soup.
Pour mixture into a 2 quart casserole dish. Bake in preheated oven for 45 minutes, or until filling is bubbly and lightly browned. Serve warm.
Good and easy. Everyone loved it. I put a little extra raisins on mine anyway because she is fairly small. I may put raisins in the future and add worcestershire that way. But, for now, INSIDE = PRETTY LESS GOOD! <ST
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