Dinner Tonight: Veggie Mac Supreme


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

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.