Potluck Pasta
From nancerose 16 years agoIngredients
- 2 cups large shells, rotini, or elbow macaroni shopping list
- 1 - 10 ounce package frozen chopped broccoli, peas or mixed vegetables shopping list
- 1/3 cup chopped onion shopping list
- 1 - 10 3/4 ounce can condensed cream of celery, chicken or mushrooms soup, or one 11-ounce can condensed cheddar cheese soup shopping list
- 1 - 8 ounce carton dairy sour cream shopping list
- 1 - 4 ounce can musrhoom stems and pieces, drained shopping list
- 1/2 cup milk shopping list
- 1/2 cup shredded carrot shopping list
- 1 tsp dried oregano or basil, crushed, or dried dillweed shopping list
- 1/4 tsp pepper shopping list
- 2 tbsp grated parmesan cheese shopping list
How to make it
- In a large saucepan cook pasta, adding frozen vegetable and onion the last 6 minutes. Drain in a colander.
- In the same saucepan stir together condensed soup; sour cream; mushrooms; milk; carrot; oregano, basil, or dillweed; or pepper. Cook and stir over medium heat till heated through.
- Stir in drained pasta mixture; heat through. Transfer to a warm serving dish. Sprinkle with Parmesan cheese and serve immediately. Makes 10 servings.
- To make ahead: Prepare as above, except omit heating the macaroni-soup. Transfer mixture to a 2-quart casserole. Sprinkle with Parmesan cheese. Cover and chill for 3 to 24 hours. To serve, bake, covered, in a 350 degrees F oven about 55 minutes or till heated through.
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