There will be those who will argue that you simply cannot improve on that bright blue box of macaroni and cheese. There will be those who will state that a can of cream of mushroom soup makes absolutely everything taste better. And there will be those who will hypothesize that green beans and french-fried onions are the pinnacle of culinary achievement. Perhaps they’re all right. This recipe comes from Sue Woodring of Toledo, who cut it out of a magazine many years ago.
Veggie Mac Supreme
1 (7¼-ounce) package macaroni-and-cheese dinner
½ cup milk
1 (12-ounce) can whole kernel corn, drained
1 (10¾-ounce) can condensed cream of mushroom soup
1 (9-ounce) package frozen green beans, thawed
¼ teaspoon dill
1 (3-ounce) can french-fried onions
Preheat oven to 350°.
Prepare dinner as directed on package, except using the ½ cup milk. Add corn, soup, green beans, and dill; mix lightly. Pour into 10-by-6-inch meatloaf pan (or the more common 9-by-5-inch baking pan). Top with onions. Bake 20-25 minutes or until hot.
Yield: 6-8 servings
— Sue Woodring
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