Vegetable Macaroni Recipe
Vegetable Macaroni Recipe photo by Taste of Home

Vegetable Macaroni Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 8 servings

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

Nutritional 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.

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.
Originally published as Vegetable Macaroni in Casserole Cookbook 2001, p230

Nutritional 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.

Reviews for Vegetable Macaroni

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 8, 2014

This was the most disgusting recipe I have ever tried. Do not use cream of celery; may be okay otherwise.

MY REVIEW
Reviewed Mar. 29, 2011

I substituted Chobani plain, fat-free yogurt for the sour cream as it had fewer calories than even fat-free sour cream and far more protein. I plan to use the casserole for a hot, stand-alone, light, nutritious lunch.

MY REVIEW
Reviewed Jun. 6, 2010

I made this dish by the recipe except I used Cavatappi noodles and used about 12oz (or about 1.5 cups) instead of the 4oz the recipe called for. Also, the recipe said 2 cups (8oz) of cheese, but I think they meant 16 oz because earlier it said 1 cup (8oz) of sour cream.

Anyway, it was a good recipe and my boyfriend loved it. He usually likes meat in his meals, but he really liked it. I feel like it might need a little more spice added to it for flavor, but overall it was good.

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