Mac and Cheese Veggie Bake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ordinary mac and cheese gets some flavorful crunch from sugar snap peas, diced pepper and cornbread stuffing. It's a great twist on a classic dish. Ingredients:
2 (10.75 ounce) cans campbell's® condensed cheddar cheese soup |
1 1/2 cups milk |
2 tablespoons dijon-style mustard |
1 1/2 cups frozen sugar snap peas |
1 medium green or red pepper, diced |
3 cups elbow pasta, cooked and drained |
1/4 cup water |
2 tablespoons butter, melted |
4 cups pepperidge farm® corn bread stuffing |
Directions:
1. Stir the soup, milk, mustard, snap peas, pepper and pasta in a 3-quart shallow baking dish.
2. Stir the water and butter in a large bowl. Add the stuffing and mix lightly to coat. Sprinkle the stuffing over the pasta mixture.
3. Bake at 400 degrees F. for 30 minutes or until it's hot and bubbling.
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