Day 4: Garden Pasta Bake

Garden Pasta Bake

1-16 oz Penne Pasta

*I use Fusilli if I am out of Penne.

1-15.25oz. can corn (drained)

1 onion (chopped)

1-14.5oz. can green beans (drained)

1-2 Tbsp butter

2-10 3/4 oz. cans cream of mushroom soup

2-14.5oz. cans diced tomatoes with Basil, Garlic & Oregano (Italian Style)

2-3 cups Monterey jack cheese (grated)

*I omitted the cheese and just poured the sauce over the noodles. No baking necessary.

Cook pasta according to package directions. While cooking noodles, saute onion in butter until tender. Add tomatoes, corn, beans and ½ of cheese. Stir in soup and mix well. Bring to a boil. Combine pasta with vegetable mixture. Pour into 9 X 13 baking dish. Top with remaining cheese. Bake at 350° for 20 minutes or until hot. Can be made ahead of time – increase cook time.