Vegetable Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a very flexible recipe. Sometimes I used whatever leftover veggies I have, or (thawed) frozen mixed vegetables. I'm also lazy and prone to leaving off the crumb topping sometimes, too. I usually use light version of mayo, milk and cream soup, and sometimes microwave the broccoli instead of sauteeing. And you can use whatever flavor cream soup you like. Ingredients:
1 1/2 cups cheddar cheese, shredded |
1/2 cup mayonnaise |
1 cup milk |
14 1/2 ounces cream of onion soup |
4 tablespoons butter |
3 cups broccoli, diced |
2 medium tomatoes, diced |
1/2 lb elbow macaroni, cooked, draind |
1/2 cup seasoned bread crumbs |
1/4 cup parmesan cheese, grated |
Directions:
1. Combine cheese, mayo, milk and cream of onion soup and mix well.
2. Melt 2 T butter in small skillet and saute broccoli about 3 minutes. Remove from heat.
3. Add tomatoes, then mix with cheese mixture. Add macaroni.
4. Turn into 2-1/2 qt baking dish.
5. Melt remaining 2 T butter and stir in bread crumbs and Parmesan. Sprinkle over casserole.
6. Bake at 325 for 35-45 min or till heated through.
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