Dinner Tonight: Veggie Mac Supreme

12/23/2012

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.