Veggie casserole side dish

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This side is easy, and inexpensive. If you are planning on feeding a group of people this casserole will help without busting your budget.

Ingredients:

1 13.25 ounce box of Rotini pasta

1 bag of frozen veggies

2 cups of shredded sharp cheese

1 26 ounce can of cream of chicken soup

2 Cups Panko seasoned bread crumbs

Margarine

Preheat oven to 375

In a dutch oven or large pot, fill around three quarters of the way up with water add salt and bring to a boil.

Add in one whole box of pasta, and one bag of frozen mixed vegetables. Cook until pasta is tender and drain.

Add into pasta/veggie mixture 1 ½ cups of shredded cheese. Once cheese has melted, add in one can of cream of Chicken soup and stir thoroughly.

Lightly coat with margarine a 9 X 13 inch baking pan/casserole dish and pour pasta veggie mixture in.

Spread mixture out evenly and add a few pats of margarine over the top of casserole.

Take remaining cheese and sprinkle evenly over the casserole and add a nice layer of the Panko bread crumbs and bake for around 20 minutes. You just need to melt the cheese and heat through.

Related articles for Thanksgiving recipes:

• Lemon Poppy Seed Cake
• Top Five Rice Dishes
• Black Forest Ice Cream Cake
• Easy Sweet Potato Casserole