| Vegetable Macaroni & Cheese
1 1/2 cup of shredded cheddar cheese
1/2 cup of mayonnaise
1 cup of milk
1 can of cream of onion soup
2 tablespoons of margarine
3 cups of diced broccoli, cooked to crisp tender
2 medium tomatoes, chopped
1/2 pound of cooked elbow macaroni
1/2 cup of seasoned bread crumbs
1/4 cup of Parmesan cheese |
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Combine cheese, mayo, milk and soup. Mix well. Add to macaroni. Blend thoroughly and add tomatoes and broccoli. Mix gently. Pour into greased 2 1/2 quart baking dish. Melt 2 tablespoons margarine over low heat and stir in crumbs and Parmesan cheese. Sprinkle over top of dish. Bake at 350ºF. for 35 to 45 minutes. Serves 6.
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