Vegetable Macaroni Recipe

3.5 3 4
Vegetable Macaroni Recipe
Vegetable Macaroni Recipe photo by Taste of Home
Publisher Photo

Vegetable Macaroni Recipe

Read Reviews
3.5 3 4
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
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.
Originally published as Vegetable Macaroni in Casserole Cookbook 2001, p230

Nutritional Facts

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

  • 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
  1. 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.
Originally published as Vegetable Macaroni in Casserole Cookbook 2001, p230

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Reviews forVegetable Macaroni

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MY REVIEW
catheryne88 User ID: 7734997 38740
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
lcrparsons User ID: 5908135 108527
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
PBnuffsaid User ID: 5195511 134662
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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