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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I plant a nice-sized garden every year, relates Barbie Noffsinger of Reno, Nevada. I came up with this quick combination when trying to think of a different way to fix and abundance of zucchini and yellow squash. Everyone enjoyed it, so I fixed ti again the next week and it was just as good. Ingredients:
1 medium carrot, thinly sliced |
2 tablespoons butter |
1 medium onion, chopped |
1 medium zucchini, sliced |
1 medium yellow summer squash, halved lengthwise and sliced |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1/3 cup milk |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1-2/3 cup cooked elbow macaroni |
3/4 cup shredded cheddar cheese |
4 bacon strips, cooked and crumbled |
Directions:
1. In a large skillet, saute carrot in butter for 2 minutes. Add onion; cook and stir 2 minutes longer. Add zucchini and summer squash; cook for 5 minutes or until vegetables are tender.
2. In a bowl, combine the soup, milk, salt and pepper. Stir into skillet. Add macaroni; heat through. Sprinkle with cheese. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with bacon. Yield: 4 servings.
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