Garden Patch Macaroni Recipe

Name: Garden Patch Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (7 oz.) pkg. elbow macaroni; 2 qt. coarsely shredded cabbage; 3/4 c. cooked carrot slices; 3/4 c. cooked peas; 1 tsp. seasoned salt; 1 Tbsp. chopped chives; 1 can cream of mushroom soup; 2 c. sour cream; 1 1/2 tsp. salt; 1 c. shredded American cheese

Servings: persons

1 (7 oz.) pkg. elbow macaroni
2 qt. coarsely shredded cabbage
3/4 c. cooked carrot slices
3/4 c. cooked peas
1 tsp. seasoned salt
1 Tbsp. chopped chives
1 can cream of mushroom soup
2 c. sour cream
1 1/2 tsp. salt
1 c. shredded American cheese

1
Cook macaroni in boiling water until just tender.
2
Cook cabbage in boiling, salted water until barely tender, 6 to 7 minutes.
3
Drain and combine with macaroni, carrots, peas, seasoned salt and chives.
4
Combine soup and sour cream; fold through macaroni mixture.
5
Add salt and transfer to greased 2 1/2-quart baking dish.
6
Sprinkle with cheese and bake in 350u00b0 oven for 25 to 30 minutes or until mixture is thoroughly heated and cheese is melted (do not overcook).

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (7 oz.) pkg. elbow macaroni, 2 qt. coarsely shredded cabbage, 3/4 c. cooked carrot slices, 3/4 c. cooked peas, and more.

Yes, Garden Patch Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Garden Patch Macaroni

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