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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My family loves this rich dish, usually as a side. And as long as the kids don't realize its squash, they'll keep on eating it! Ingredients:
1-1/2 cups uncooked elbow macaroni |
2 cups chopped zucchini |
1/2 cup chopped onion |
2 tablespoons canola oil |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
2 cups (8 ounces) shredded cheddar cheese |
1/2 cup milk |
1/2 teaspoon dried basil |
1/2 teaspoon prepared mustard |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large saucepan, saute zucchini and onion in oil until tender. Stir in the tomatoes, soup, cheese, milk, basil and mustard.
2. Cook, uncovered, over medium heat for 6-7 minutes or until cheese is melted, stirring often. Drain macaroni; toss with vegetable cheese sauce. Yield: 4 servings.
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