Stir in water and bouillon; cook and stir until thickened and bouillon is dissolved.
Refrigerate any leftovers.
Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish. Bake at 350° F for 25 minutes.
Top with remaining onions. Bake 5 minutes more.
NOTE: You may substitute 18 ounces frozen cut green beans, thawed and drained.
Dissolve jello in boiling water. Stir in 1/2 cup reserved juice from raspberries. Set aside and allow to cool. Lightly beat whipping cream and stir into jello. Fold in drained raspberries.
1. Place breadsticks on baking sheet as directed on package.
2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.
3. Bake as directed on package.
Combine all ingredients except sweet potatoes and potatoes in a large zipper bag.
Add potatoes and sweet potatoes to bag and shake to coat.
Bake on baking sheet for 35 minutes or until tender.