Garden Pasta Bake

Name: Garden Pasta Bake
Ingredients: 6 oz. penne pasta; 1/2 c. chopped onion; 1 Tbsp. butter; 1 (14 1/2 oz.) can diced tomatoes (not drained); 1 (15 1/4 oz.) can Del Monte sweet whole kernel corn, drained; 1 (14 1/2 oz.) can fresh cut green beans, drained; 1 (10 1/4 oz.) can condensed cream of mushroom soup; 1 c. shredded Monterey Jack cheese; 2 c. diced cooked ham or chicken (optional)

9 ingredients

1 steps

Ingredients

6 oz. penne pasta
1/2 c. chopped onion
1 Tbsp. butter
1 (14 1/2 oz.) can diced tomatoes (not drained)
1 (15 1/4 oz.) can Del Monte sweet whole kernel corn, drained
1 (14 1/2 oz.) can fresh cut green beans, drained
1 (10 1/4 oz.) can condensed cream of mushroom soup
1 c. shredded Monterey Jack cheese
2 c. diced cooked ham or chicken (optional)

Directions

1

Cook pasta as directed on package; drain. Cook onions in butter in 10-inch skillet until tender. Add tomatoes, corn, green beans and 1/2 of cheese. Stir in soup; mix well. Combine pasta with vegetable mixture. Season to taste with salt and pepper. Pour into 11 x 8-inch baking dish or casserole dish. Top with remaining cheese. Bake at 350° for 20 minutes or until hot.