Crunchy Topped Vegetable And Pasta Bake Recipe

Free Recipe Crunchy Topped Vegetable And Pasta Bake

Recipe Type: S Recipes

Recipe Preparation: bake

Cooking Ingredients for Crunchy Topped Vegetable And Pasta Bake Recipe

150 g Dried pasta shapes eg
-shells; bows, twists or
; farm animals (5oz)
1 400 gram can mushroom soup
250 g Frozen mixed vegetables;
-defrosted (8oz)
Salt and freshly ground
-black pepper
50 g Cornflakes; (2oz)
50 g Cheddar cheese; coarsely
-grated *
; (2oz)

Crunchy Topped Vegetable And Pasta Bake Preparation

* Bring a large saucepan of salted water to the boil. Add the pasta, stir and cook for 10 minutes. Drain and rinse immediately under cold water. Place the drained 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 the mixed vegetables and mix together. Add seasoning to taste. Lightly oil or butter a shallow oven proof dish approximately 1. 2 litres (2 pints) in size. Spoon the vegetable and pasta mixture into the dish and smooth level. Place the dish onto a baking tray. Evenly sprinkle over the cornflakes and cheese. Place in the preheated oven and bake for 25-30 minutes * until golden brown and bubbling. Serve with a crisp green salad and hot crusty bread. Converted by MC_Buster. NOTES : A quick and simple family supper dish. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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