Recipe: Vegetable Mac ‘n Cheese Casserole

“Vegetable” mac ‘n cheese casserole… at least it “sounds” healthier. ;)

I love a good salad and cheesy dishes. This recipe brings the two together, creating a yummy and “healthier” way of eating mac ‘n cheese.


4 c. Sharp Cheddar Cheese – Shredded
2½ c. Elbow Pasta (pre-cooked measurement)
16 oz. Lowfat Sour Cream
1 c. Green Pepper – Diced
1/3 c. White Onion – Diced
1 tsp. Table Pepper


Dice the green pepper and onion, and set aside.

Boil the pasta to an al dente finish.
Drain the pasta, and pour into a large mixing bowl.

Mix all ingredients (except for 1 cup of cheese) together.

Pour mixture into a greased 2.8 liter casserole dish.
Layer the top with the remaining 1 cup of shredded cheese.

Bake uncovered at 350 degrees F for 45 minutes.

Let the casserole cool down enough that you can eat it, without removing layers of the inside of your mouth.


What special ingredients do you put into your mac ‘n cheese casserole?

This is a part of the Homestead Barn Hop.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

You might also like:

5 comments to Recipe: Vegetable Mac ‘n Cheese Casserole

  • Melissa

    To the box stuff, we sometimes add tuna or peas. But i do want to try your receipe. Thanks for sharing.

    • Holly

      I add peas to pasta too – stroganoff. It’s an easy way to dress up the pasta and get some easy veggies in the meal.

      I think you’ll love the mac ‘n cheese casserole.

  • Amber

    Well, I’ve had the pleasure of sampling Holly’s mac ‘n cheese, and it was DEE-licious!! Two thumbs up!! :D

  • Hey Yourgardeningfriend,
    I know what you mean, Here is a great healthy recipe that not many people have tried – Fried Yucca!

    Yucca contains a high amount of vitamin C and carbohydrates. It is also a good source of dietary fiber and contains approximately 120 calories per 1 cup serving.

    1 pound fresh yucca (cassava), cut into 3-inch sections and peeled

    In a pot combine the yucca with enough cold water to cover it by 1 inch. Boil then slowly simmer the yucca for 20 to 30 minutes, or until it is tender.
    Preheat oven to 350? F.
    Transfer the yucca with a slotted spoon to a cutting board, let it cool, and cut it lengthwise into 3/4-inch-wide wedges, discarding the thin woody core.
    Spray cookie sheet with the nonstick cooking oil spray. Spread yucca wedges on cookie sheet. Cover with foil and bake for 8 minutes. Uncover and return to oven to bake for 7 minutes.

    Season with butter and salt alone is fine.

    Catch you again soon!

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>