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Vegetable Macaroni

 Vegetable Macaroni
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
8 ServingsPrep: 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.
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.