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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.'"

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.
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.