Saturday brought another successful potluck. This month's menu:

Mushroom soup
Asparagus lilies
Beef and eggplant bake
5 cheese pasta bake
Crustless veggie quiche
Chocolate Pistachio cake

Due to the busy summer months, we'll be taking a hiatus from our monthly potlucks until September or October. In the meantime, here's the recipe for the pasta bake, which was my contribution (originally titled three-cheese pasta bake, but somehow the writers of this cookbook only added two to the recipe...so some alterations were needed!)

1 can Campbell's Cheddar Cheese soup
3/4 cup milk
1/4 teaspoon pepper
1 1/2 cups of 4 cheese Italian blend (or you could combine your own cheese choices)
6 cups cooked mostachilli or ziti pasta
2 tbs dry bread crumbs
1 tbs margarine or butter, melted
Tomato slices and/or fresh parsley for garnish

In large bowl, combine soup, milk and pepper. Stir in most of the cheese. Add cooked pasta and toss gently to coat. Spoon into 2-quart baking dish.

Sprinkle remaining cheese over mixture. In small bowl, combine bread crumbs and margarine, then sprinkle crumb mixture over dish.

Bake at 375 for 35 minutes or until hot and bubbling. Garnish with tomatoes and parsley.

Enjoy!

GM Reexa



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Currently Reading: When Rabbit Howls by Truddi Chase