This is a very flexible recipe. Sometimes I used whatever leftover veggies I have, or (thawed) frozen mixed vegetables. I’m also lazy and prone to leaving off the crumb topping sometimes, too. I usually use light version of mayo, milk and cream soup, and sometimes microwave the broccoli instead of sauteeing. And you can use whatever flavor cream soup you like.
Ingredients: [‘cheddar cheese’, ‘mayonnaise’, ‘milk’, ‘cream of onion soup’, ‘butter’, ‘broccoli’, ‘tomatoes’, ‘elbow macaroni’, ‘seasoned bread crumbs’, ‘parmesan cheese’]
Quantity of Ingredients: [“1 1/2 cups cheddar cheese, shredded “,”1/2 cup mayonnaise”,”1 cup milk”,”14 1/2 ounces cream of onion soup”,”4 tablespoons butter”,”3 cups broccoli, Diced “,”2 medium tomatoes, diced “,”1/2 lb elbow macaroni, cooked, draind “,”1/2 cup seasoned bread crumbs”,”1/4 cup parmesan cheese, Grated “]
Number of Servings: 8
Steps: [‘Combine cheese, mayo, milk and cream of onion soup and mix well.’, ‘Melt 2 T butter in small skillet and saute broccoli about 3 minutes. Remove from heat.’, ‘Add tomatoes, then mix with cheese mixture. Add macaroni.’, ‘Turn into 2-1/2 qt baking dish.’, ‘Melt remaining 2 T butter and stir in bread crumbs and Parmesan. Sprinkle over casserole.’, ‘Bake at 325 for 35-45 min or till heated through.’]