Monday, October 29, 2007

Dinner Monday 29 October 2007 - Mushroom Pasta Bake

Well, back to working on the store cupboard hoard. I always seem to have tins of Campbell's soup around; I think it is a throw back to my Mom using them as sauces in various casserole dishes, so here is a tribute to Mom.

Mushroom Pasta Bake
1 can Campbell's condensed cream of mushroom soup
200ml vegetable stock
250g mushrooms, sliced
1 large onion, chopped (about 180g)
100g celery, chopped
50g mature half-fat Cheddar cheese, grated
120g elbow macaroni (dry weight), cooked

Spray a non-stick skillet with a little oil and saute the onion until starting to go translucent. Add the mushrooms and celery and cook, covered, until the vegetables are just tender. Continue to cook uncovered until the stock if reduced to virtually nothing.

Add the condensed soup and cooked macaroni to the the vegetables and combine well. Turn into a casserole dish and top with the grated cheese.

Bake in a moderate oven until browned and bubbling, about 20-30 minutes.

Makes 2 servings.
Nutrition Data per serving
Calories (kcal) 504.6
Carbohydrate (g) 61.8
Protein (g) 22.4
Fat (g) 18.7

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