Quick Vegetable Pasta with Almonds
4 cups of cooked elbow macaroni
2 cups of frozen California Style Veggies
1 14 oz can red kidney beans drained and rinsed
1 can of cream of mushroom soup
1/2 can of milk or soy milk
1 tablespoon of dried parsley
1 teaspoon of garlic salt
1 teaspoon of black pepper - freshly ground is best
toasted, slivered almonds - as much as you like
Place cooked macaroni in a large, greased casserole dish. Toss
in the veggies, spices and beans. Mix the soup with the milk and
beat well so there are no lumps. Pour over the mixture. Top
with a few tablespoons of toasted, slivered almonds. Bake in a 350
degree F oven until hot through. About 20 to 30 minutes. Serve
with thick slices of crusty bread and a crisp salad.
NOTE: this works great with any leftover veggies, beans, tvp etc.
As an added bonus you can grate a cup of cheddar cheese and sprinkle over
top.
