B
ButterSticks
Guest
Ingredients
1 16-ounce package frozen cauliflower, broccoli, and carrots
6 ounces pasta such as bow ties, corkscrew macaroni, or elbow macaroni
1-1/4 cups milk
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon bottled hot pepper sauce
8 ounces sharp American cheese, cut into small cubes or shredded
4 ounces process Swiss cheese slices, torn or shredded
1 4-ounce can sliced mushrooms, drained (optional)
2 cups soft bread crumbs (about 2-1/2 slices)
2 tablespoons grated Parmesan cheese
1/2 teaspoon paprika
2 tablespoons margarine or butter, melted
Snipped fresh parsley (optional)
Directions
1. Cook vegetables and pasta separately according to package directions; do not overcook. Drain each well.
2. Return pasta to hot pan. Stir in milk, mustard, Worcestershire sauce, and hot pepper sauce. Bring to boiling; remove from heat. Add American and Swiss cheeses, stirring to melt. Cool.
3. Place cooked vegetables and, if desired, mushrooms on the bottom of an ungreased 2-quart rectangular baking dish. Spoon macaroni and cheese on top of vegetables. For crumb topper, combine bread crumbs, Parmesan cheese, and paprika. Stir in margarine until combined. Sprinkle on top of casserole. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until heated through.
Makes 6 servings.
Make-Ahead Tip: Prepare casserole but do not bake. Cover with foil; seal, label, and freeze up to 4 months. (Or, cover with plastic wrap and refrigerate for up to 24 hours.) When ready to serve, if frozen let thaw in refrigerator overnight. Remove foil or plastic wrap. Bake, uncovered, in a 350 degree F oven for 45 to 50 minutes or until heated through and golden brown. Sprinkle with parsley, if desired.
1 16-ounce package frozen cauliflower, broccoli, and carrots
6 ounces pasta such as bow ties, corkscrew macaroni, or elbow macaroni
1-1/4 cups milk
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon bottled hot pepper sauce
8 ounces sharp American cheese, cut into small cubes or shredded
4 ounces process Swiss cheese slices, torn or shredded
1 4-ounce can sliced mushrooms, drained (optional)
2 cups soft bread crumbs (about 2-1/2 slices)
2 tablespoons grated Parmesan cheese
1/2 teaspoon paprika
2 tablespoons margarine or butter, melted
Snipped fresh parsley (optional)
Directions
1. Cook vegetables and pasta separately according to package directions; do not overcook. Drain each well.
2. Return pasta to hot pan. Stir in milk, mustard, Worcestershire sauce, and hot pepper sauce. Bring to boiling; remove from heat. Add American and Swiss cheeses, stirring to melt. Cool.
3. Place cooked vegetables and, if desired, mushrooms on the bottom of an ungreased 2-quart rectangular baking dish. Spoon macaroni and cheese on top of vegetables. For crumb topper, combine bread crumbs, Parmesan cheese, and paprika. Stir in margarine until combined. Sprinkle on top of casserole. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until heated through.
Makes 6 servings.
Make-Ahead Tip: Prepare casserole but do not bake. Cover with foil; seal, label, and freeze up to 4 months. (Or, cover with plastic wrap and refrigerate for up to 24 hours.) When ready to serve, if frozen let thaw in refrigerator overnight. Remove foil or plastic wrap. Bake, uncovered, in a 350 degree F oven for 45 to 50 minutes or until heated through and golden brown. Sprinkle with parsley, if desired.