Potluck Pasta

Ingredients

• 2 cups large shells, rotini, or elbow macaroni
• 1 10-ounce package frozen chopped broccoli, peas, or mixed vegetables
• 1/3 cup chopped onion
• 1 10 1/2-ounce can condensed cream of celery, chicken, or mushroom soup; or one 11-ounce can condensed cheddar cheese soup
• 1 8-ounce carton dairy sour cream
• 1 4-ounce can mushroom stems and pieces, drained
• 1/2 cup milk
• 1/2 cup shredded carrot
• 1 teaspoon dried oregano or basil, crushed, or dried dillweed
• 1/4 teaspoon pepper
• 2 tablespoons grated Parmesan cheese

Instructions

1. In a large saucepan cook pasta (see chart, page 278), adding frozen vegetable and onion the last 6 minutes. Drain in a colander.
2. In the same saucepan stir together condensed soup; sour cream; mushrooms; milk; carrot; oregano, basil, or dillweed; and pepper. Cook and stir over medium heat till heated through.
3. Stir in drained pasta mixture; heat through. Transfer to a warm serving dish. Sprinkle with Parmesan cheese and serve immediately.
4. To make ahead: Prepare as above, except omit heating the macaroni-soup mixture. Transfer mixture to a 2-quart casserole. Sprinkle Parmesan cheese. Cover and chill for 3 to 4 hours. To serve, bake, covered, in a 350° oven about 55 minutes or till heated through.