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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 14 |
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Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers. Ingredients:
3 cups fresh broccoli florets |
3 cups fresh cauliflowerets |
2 cups julienned carrots |
1 small onion, diced |
1/2 teaspoon garlic powder |
1/2 teaspoon italian seasoning |
1/8 teaspoon salt |
1/8 teaspoon pepper |
8 ounces elbow macaroni, cooked and drained |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
2 cups (8 ounces) shredded cheddar cheese |
8 ounces process cheese (velveeta), sliced |
3/4 cup half-and-half cream |
3/4 cup seasoned bread crumbs |
1/4 cup butter |
1/2 cup grated parmesan cheese |
Directions:
1. Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender.
2. Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers.
3. Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Yield: 12-14 servings.
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