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Vegetable Macaroni

Total Time

Prep: 10 min. Bake: 30 min.


8 servings

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


  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup 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 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.
  2. Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly.

Nutrition Facts

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

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