Try this Crunchy Topped Vegetable And Pasta Bake recipe, or contribute your own.
Suggest a better description* 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. NOTES : A quick and simple family supper dish.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 4 servings | ||
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Calories: 40 | ||
Calories from Fat: 3 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.4mg | 1 % | |
Potassium 133.8mg | 4 % | |
Total Carbohydrate 8.5g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 6g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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