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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Another simple, somewhat plain casserole that my kids like. Ingredients:
1 lb penne pasta |
1 (10 1/2 ounce) can cream of asparagus soup |
1 1/4 cups milk |
1 (1 ounce) package italian salad dressing mix |
12 ounces cottage cheese |
3/4 cup grated parmesan cheese, divided |
2 (16 ounce) packages frozen italian mixed vegetables, thawed |
Directions:
1. Cook pasta according to package directions and drain; set aside.
2. In large bowl, mix together soup, milk and dressing mix; add cottage cheese and 1/2 cup.
3. Parmesan cheese.
4. Add the cooked pasta and vegetables and mix until well coated.
5. Spoon into greased 13 x 9 baking dish and sprinkle with remaining Parmesan cheese.
6. Bake at 350°F for 45-50 minutes or until heated through.
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