Recipe

Potluck Pasta Recipe

Add Step-by-Step Photos	Nancerose / All my dishes 1 year, 1 month ago Transform this side dish into a main dish just by adding tuna, ham or cooked chicken or turkey. Prep:55m Cook:55m Servings:5	Nancerose
	macaroni parmesan cheese

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Ingredients

2 cups large shells, rotini, or elbow macaroni

1 - 10 ounce package frozen chopped broccoli, peas or mixed vegetables

1/3 cup chopped onion

1 - 10 3/4 ounce can condensed cream of celery, chicken or mushrooms soup, or one 11-ounce can condensed cheddar cheese soup

1 - 8 ounce carton dairy sour cream

1 - 4 ounce can musrhoom stems and pieces, drained

1/2 cup milk

1/2 cup shredded carrot

1 tsp dried oregano or basil, crushed, or dried dillweed

1/4 tsp pepper

2 tbsp grated parmesan cheese

Directions

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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