VEGGIE MAC 'N' CHEESE

Veggie Mac 'n' Cheese image

"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."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

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., 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.

Nutrition Facts : Calories 379 calories, Fat 21g fat (12g saturated fat), Cholesterol 55mg cholesterol, Sodium 1038mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.