Crunchy Topped Vegetable And Pasta Bake Recipe
Servings: 4
Ingredients
- 150 gm Dry pasta shapes eg shells, bows, twists or possibly farm animals (5z)
- 1 x 400 gram can mushroom soup
- 250 gm Frzn mixed vegetables, defrosted (8oz) Salt and freshly grnd black pepper
- 50 gm Cornflakes, (2oz)
- 50 gm Cheddar cheese, coarsely grated * (2oz)
Directions
- * Bring a large saucepan of salted water to the boil. Add in the pasta, stir and cook for 10 min. Drain and rinse immediately under cool water. Place the liquid removed pasta back into the saucepan.
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Open the can of soup* pour over the pasta, add in the mixed vegetables and mix together. Add in seasoning to taste.
- Lightly oil or possibly butter a shallow oven proof dish approximately 1. 2 litres (2 pints) in size. Spoon the vegetable and pasta mix into the dish and smooth level. Place the dish onto a baking tray.
- Proportionately sprinkle over the cornflakes and cheese. Place in the preheated oven and bake for 25-30 min* till golden and bubbling. Serve with a crisp green salad and warm crusty bread.
- NOTES : A quick and simple family supper dish.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 39 | 29% |
| Total Fat 4.48g | 6% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 226mg | 9% |
| Potassium 159mg | 5% |
| Total Carbs 19.41g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 0.88g | 1% |
| Protein 6.03g | 10% |
