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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This casserole works equally well as a side dish or meatless entree. Even my meat-and-potatoes husband enjoys it, especially with a loaf of crusty French bread.Elizabeth Erwin, Syracuse, New York Ingredients:
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 cup (8 ounces) sour cream |
1/4 cup milk |
1 tablespoon dried minced onion |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 packages (16 ounces each) frozen mixed vegetables, thawed |
4 ounces elbow macaroni, cooked and drained |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese.
2. Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly. Yield: 8 servings.
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