Macaroni With Vegetables & Cheese
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 8 ounces elbow macaroni or 8 ounces rigatoni pasta
- 1⁄4 cup salad oil
- 1⁄4 cup mayonnaise
- 1⁄4 cup sour cream (or unflavored yoghurt)
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 (10 ounce) package frozen peas
- 1 (10 ounce) package whole kernel corn (thawed & drained)
- 1 large green bell pepper (seeded & chopped)
- 2 cups diced sharp cheddar cheese
directions
- Cook macaroni or rigatoni per package instructions; drain.
- In a large bowl, combine salad oil, mayonnaise, sour cream, Dijon mustard, white wine vinegar.
- Add noodles and stir to mix.
- Stir in frozen peas, corn, green pepper and Cheddar cheese.
- To serve cold, garnish with chopped parsley and slices of hard cooked egg.
- Chill if made ahead; serve at room temperature.
- To serve hot, spoon into an ungreased 3 quart casserole, cover, and bake in a 350°F oven for 45 minutes.
- Uncover and top with 1/2 cup more shredded Cheddar cheese.
- Bake 15 minutes longer or until center is hot.
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RECIPE SUBMITTED BY
James Craig
Mesa, Arizona