Shelly's Recipe

POTLUCK PASTA

Category: Pasta

2 cups large shells, rotini or elbow macaroni
1 (1 oz) pkg frozen chopped broccoli, peas or mixed vegetables
1/3 cup chopped onion
1 can condesnsed cheddar cheese, cream of celery, chick or mushroom soup (your choice)
1 (8 oz) container sour cream
1 (4 oz) can mushroom stems and pieces, drained
1/2 cup milk
1/2 cup shredded carrto
1 tsp dried oregano, basil (crushed) or dried dill weed
1/2 tsp pepper
2 tbsp grated parmesan cheese

In a large pot, cook pasta, adding frozen vegetables and onion the last 6 minutes. Drain in a colinder.

In same pan, stir remaining ingredients except parmesan cheese. Cook and stir until heated through. Stir in drained pasta; heat through. Transfer to serving dish and sprinkle with cheese. Serve immediately. Serves 10

NOTE: To make ahead: Prepare as above, except heating the macaroni-soup mixture. Transfer mixture to a 3 quart casserole and sprinkle with cheese. Cover and refrigerate 3 to 24 hours.

To serve, bake, uncovered, at 350 for 55 minutes or until heated through.