CRUSHED MACARONI AND VEGETABLES
Make and share this Crushed Macaroni and Vegetables recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Grease an 8-inch-square baking dish with 2 teaspoons of the olive oil.
- Stir the remaining olive oil and the water in a small bowl to blend. Stir in the garlic.
- Scatter the macaroni over half of a large dish towel and fold the other half of the towel so the macaroni is covered. Take a rolling pin and pound or roll it over the macaroni until the pasta is in small pieces.
- Arrange the tomato slices in layers in the baking dish. Season generously with salt and pepper. Combine the spinach and parsley, and spread half over the tomatoes. Sprinkle the crushed macaroni over the spinach.
- Place any remaining tomato slices over the macaroni. Add the final layer of spinach and parsley. Spread the stewed tomatoes over all of the ingredients.
- Drizzle the oil and garlic mixture evenly over the top. Cover the dish with aluminum foil and bake for 1 hour, or until macaroni is tender.
CRUSHED MACARONI & VEGETABLES
From the recipe files of Marion Cunningham, who got it from an old Italian cookery book published in Lucca, Italy. The end result is a really flavourful dish wih bits of creamy macaroni tasting of garlic and olive oil.
Provided by Marie Rayner
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 180*C/350*F/ gas mark 4. Grease an 8 inch square baking dish with 2 tsp of the olive oil.
- Whisk the remaining olive oil together with the water and garlic. Set aside.
- Scatter the macaroni over half of a large clean tea towel. Fold the other half of the towel over it. Crush it with a rolling pin or pound until it is in small pieces.
- Arrange the sliced tomatoes in the bottom of the oiled casserole dish. Season with salt and black pepper generously. Tear up the spinach and mix it together with the parsley. Spread half of it over the tomatoes. Sprinkle with the crushed macaroni and then cover with the remaining spinach and parsley. Spread the canned tomatoes over top of everything. Drizzle wih some balsamic vinegar. Whisk the water/oil/garlic mixture again and pour this over everything evenly. Cover tighty with aluminium foil.
- Bake in the preheated oven for one hour, or until the macaroni is tender. Spoon onto heated plates to serve and pass the Parmesan cheese to sprinkle on top.
CHEESY MACARONI AND VEGGIES
This 15-minute dish adds kid-approved peas and carrots to everyone's favorite mac and cheese. Talk about easy peasy!
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Cook Macaroni as directed on pkg., adding carrots and peas to the cooking water for the last 5 min. of the macaroni cooking time.
- Drain macaroni; return to saucepan. Add milk, spread and contents of both Cheese Sauce Mix packets; mix well.
- Cook until heated through, stirring occasionally.
Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
VEGGIE MACARONI & CHEESE
This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.
Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
VEGETABLE MACARONI BAKE
This is an adaption of a recipe I found in the Oxfam Vegetarian Cookbook. It's really easy to assemble, and you can make it earlier in the day and just pop it in the oven half an hour before you want to serve it. It goes great with a nice, crisp salad.
Provided by Kitzy
Categories One Dish Meal
Time 1h
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Cook the macaroni in a pan of boiling water for 12 minutes, drain.
- Preheat the oven to 190C/375F/Gas Mark 5. Melt the margarine in a saucepan, stir in the cornflour, then gradually stir in the milk. Cook, stirring over a low heat unil thickened.
- In another pan add the garlic, leek, carrot and broccoli and cook gently for 5 minutes until softened. Add the tomatoes, basil and butter beans, then stir into the white sauce with the pasta. Spoon into a greased shallow ovenproof dish,.
- Cut the bread into very small dice and sprinkle over the dish. Grate the cheese and sprinkle over the top. Bake for 30-35 minutes and serve.
Nutrition Facts : Calories 384.7, Fat 12.9, SaturatedFat 5.8, Cholesterol 24.4, Sodium 373.9, Carbohydrate 52.5, Fiber 5.7, Sugar 4.9, Protein 15.9
MY MOM'S AWESOME MACARONI SALAD (ENOUGH TO FEED A CROWD!)
This was my Mom's recipe. She never wrote anything down, so the amounts on the seasonings are estimates and 'to taste.' She always said the key ingredient was 'love.'
Provided by MHudson
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
- Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
- Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.
Nutrition Facts : Calories 560.8 calories, Carbohydrate 31.6 g, Cholesterol 162 mg, Fat 40.2 g, Fiber 1.5 g, Protein 18.4 g, SaturatedFat 6.5 g, Sodium 451.1 mg, Sugar 2.5 g
VEGETABLE MACARONI
This casserole works equally well as a side dish or meatless entree. Even my meat-and-potatoes husband enjoys it, especially with a loaf of crusty French bread.-Elizabeth Erwin, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese. , Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 278 calories, Fat 15g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 633mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
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