Vegetable Pasta Bake

Vegetable Pasta Bake
Servings: 6 Prep 15 mins Bake 325°F 45 mins

Ingredients

  • 1 cup low-fat sour cream
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 tablespoon finely chopped onion
  • 1/8 teaspoon pepper
  • 6 package directions and drained
  • 1 package (10 ounces) frozen cauliflower, defrosted and patted dry
  • 1 package (10 ounces) frozen broccoli flowerets, defrosted and patted dry
  • 1 package (10 ounces) frozen peas and carrots, defrosted and patted dry
  • 1/4 teaspoon salt
  • 1/2 cup shredded American cheese

Make It

1. Heat oven to 325 degrees F. Coat 2-quart casserole dish with nonstick cooking spray.

2. Combine sour cream, soup, onion and pepper in large bowl. Add pasta, cauliflower, broccoli, peas and carrots and salt; toss to combine. Pour into prepared casserole.

3. Bake in 325 degree F oven for 45 minutes or until bubbly. Sprinkle with grated cheese. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 269, Fat, total (g): 11, chol. (mg): 15, sat. fat (g): 3, carb. (g): 33, pro. (g): 11, sodium (mg): 676, Percent Daily Values are based on a 2,000 calorie diet.