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Vegetable Macaroni Recipe

Vegetable Macaroni Recipe

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. YIELD:8 servings


  • 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.
  • 2. 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

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

Reviews for Vegetable Macaroni

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Reviewed Apr. 8, 2014

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

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."

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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