Recipe #2388
Vegetable-Macaroni Casserole
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 50 min |
| Total: | 1 h |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 2 cups (500 mL) macaroni
- 2 Tbsp. (30 mL) Irresistibles sunflower oil*
- 1 onion, chopped
- 1/2 cup (125 mL) broccoli florets
- 1/2 cup (125 mL) cauliflower florets
- 2 stalks celery, chopped
- 6 Brussel sprouts, cut in half
- 1/2 cup (125 mL) tomato juice*
- 2 cups (500 mL) hot salsa*
- Salt and pepper to taste
- 3/4 cup (180 mL) grated Mozzarella*
- 3/4 cup (180 mL) grated cheddar
Preparation
Preheat oven to 350°F (180°C).
Cook macaroni according to package instructions. Drain and set aside.
In a pot, brown onion in hot oil.
Add broccoli, cauliflower, celery and Brussel sprouts and cook 2 minutes more.
Mix in cooked macaroni and remaining ingredients, except for cheese.
Transfer to a casserole, sprinkle with cheese and bake 30 minutes.
Broil a few minutes at the end to brown cheese.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Casserole of Veal à la Parmentier
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