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Veggie Mac 'N' Cheese

By: Barbie Noffsinger  
"'I plant a nice-sized garden every year,' relates Barbie Noffsinger of Reno, Nevada. 'I came up with this quick combination when trying to think of a different way to fix and abundance of zucchini and yellow squash. Everyone enjoyed it, so I fixed ti again the next week and it was just as good.'"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 58 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 medium carrot, thinly sliced
  • 2 tablespoons butter or margarine
  • 1 medium onion, chopped
  • 1 medium zucchini, sliced
  • 1 medium yellow summer squash, halved lengthwise and sliced
  • 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 2/3 cups cooked elbow macaroni
  • 3/4 cup shredded Cheddar cheese
  • 4 bacon strips, cooked and crumbled

Directions

  1. In a large skillet, saute carrot in butter for 2 minutes. Add onion; cook and stir 2 minutes longer. Add zucchini and summer squash; cook for 5 minutes or until vegetables are tender.
  2. In a bowl, combine the soup, milk, salt and pepper. Stir into skillet. Add macaroni; heat through. Sprinkle with cheese. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with bacon.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2008 by Jennifer 
I made a variation of this -- pureed yellow squash and just one clove of garlic. Used whole... MORE

 
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