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Vegetable Macaroni Recipe

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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

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8 Servings
Prep: 10 min. Bake: 30 min.

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

In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese.
Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 278 calories, 15 g fat (10 g saturated fat), 53 mg cholesterol, 633 mg sodium, 24 g carbohydrate, 3 g fiber, 11 g protein.

Vegetable Macaroni published in Casserole Cookbook , p230

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