4 cups mushroom slices
4 cups zucchini slices
1/4 cup Parkay Margarine
1/2 cup spaghetti sauce
1/4 pound Velveeta Pasteurized Process Cheese Spread, cubed
2 teaspoons dried oregano leaves, crushed
In large skillet, saute vegetables in margarine until
crisp-tender. Drain. Reduce heat to low. Add sauce,
Velveeta and oregano. Stir until Velveeta is melted.
Makes 4 to 6 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.