Wednesday, November 18, 2015

Garden Cheddar Casserole



2 cups of uncooked elbow macaroni
10 oz package frozen cauliflower, cooked according to directions
10 oz package frozen green peas
1 can of cream of chicken soup
8 oz can of sliced water chestnuts
8 oz (2 cups) cheddar cheese, shredded
1 2.8 oz can of french fried onions
  • Preheat oven to 350°
  • Combine macaroni, cauliflower, peas, soup, water chestnuts, 1 cup of cheese, and 1/2 can of french fried onions.
  • Place in a greased 9 x 13 baking dish.
  • Top with remaining cheese.
  • Bake 30 minutes or until heated through.
  • Top with remaining onions.
  • Bake 5 minutes longer.
  • Refrigerate leftovers.

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