This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the …
I have had the hardest time getting the littlest child, he is two, to consume fruits and vegetables. He is a steak and potatoes guy through and through, always has been. Yes I have succumb to hiding vegetables again because if he sees anything that remotely looks like a vegetable he refuses to eat it. Needless to say, the first bite of the casserole was politely refused because a carrot was peeking out from under the noodle. I quickly disguised the carrot with another noodle and the kid swallowed it with a smile and a “yum!”
This three cheese and paste casserole would make a delicious side to a slab of barbecue ribs or grilled chicken. We had ours with a beautiful green salad and roasted chicken.
Source: Adapted from Campbell’s
3 cups elbow shaped pasta, cooked and drained
1 can (10 3/4 ounces) fat free condensed cream of mushroom soup
1 package (8 ounces) shredded Italian cheese blend (about 2 cups)
1/3 cup Shredded cheddar and Monterrey Jack cheese blend
1 /2 cup diced zucchini
1/2 cup diced carrots
1 cup milk
1/4 tsp ground black pepper
Boil pasta until done. Stir the soup, cheeses, veggies, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.
-Substitute favorite two cheese blend for Italian cheese blend and grated Parmesan for the Cheddar cheese blend.
-Use peas, broccoli, red peppers or other favorite hardy vegetable.
When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, easy and there is not a lot of clean up. In this …