I TRICKED THEM! Incorporating Veggies on a Busy Schedule

I stole this picture from the recipe I found on campbells.com

I found a NEW FAVORITE RECIPE and I hope you enjoy it too! Here’s a link to the original recipe:

https://www.campbells.com/kitchen/recipes/cauliflower-mac-cheese-with-broccoli/?utm_source=pinterest&utm_medium=social&utm_campaign=f20-veg-cooking&utm_content=video&utm_term=cauliflower-mac-cheese-with-broccoli

Without any further ado, here’s how to make it:

Ingredients

  • 8 ounces uncooked medium shell shaped pasta (about 3 cups)
  • 1 can (10 1/2 ounces) Campbell’s® Creamy Cauliflower Cooking Soup
  • 1 1/2 cups shredded 2% milk Cheddar cheese (about 6 ounces)
  • 1/4 cup reduced fat (2%) milk
  • 1/4 teaspoon ground black pepper
  • 2 cups chopped thawed frozen broccoli florets

How to Make It

Step 1

Cook and drain the pasta according to the package directions.  While the pasta is cooking, heat the oven to 400°F.

Step 2

Stir the soup, cheese, milk and black pepper in a 2-quart casserole.  Add the pasta and broccoli and stir to coat.

Step 3

Bake for 20 minutes or until the mixture is hot.  Serve hot.

Okay, now here’s a few hacks:

I doubled the recipe to fit in a 9×12 pan.

I added leftover HAM and that now seems like an absolute necessity.

I used frozen broccoli because I can never keep fresh produce fresh.

I baked it at 285 degrees for 1.5 hours and oh man that was perfect.

I didn’t cook the noodles all the way so they wouldn’t get too soggy.

I used my food processor to combine the cream of cauliflower and the cheese and milk to make it creamier.

I’m halfway through a ROUGH week. I made this recipe on Sunday and threw it in the oven tonight. It was a great recipe for meal prep!

Plus, who doesn’t already have these ingredients in their house?

So creamy 🙂

Guys, for real this tasted BETTER than mac and cheese because I knew it was healthier! I’m starting to by the Cream of Cauliflower in BULK from Amazon because we use it ALL. THE. TIME. Here’s a link to amazon! https://amzn.to/2RYoydS

YOU GUYS! Carver ate all of his food. That does not happen. I packed some for lunch tomorrow. I’m so excited about this recipe. The broccoli was so cheesy!

Life update: halfway through a busy work week. I vow to never leave blog posts until the night before AGAIN! I love writing, I love keeping up with the blog, it doesn’t seem like a chore but man is it nice to have a full week of blog posts scheduled in advance!

I made myself do dishes and laundry and get groceries so I’m still keeping my head above water as far as chores go around the house. Carver is actually super helpful with chores! Here he is doing his own laundry:

I should hear back from Milwaukee tomorrow and get a solid plan for Gannon when he’s admitted in April so watch for that update on THURSDAY!

If you make this recipe, let me know if you love it as much as I do!

5 thoughts on “I TRICKED THEM! Incorporating Veggies on a Busy Schedule

  1. Fran Oh says:

    Have you tried roasting vegetables? It’s a game changer. Go on over to Jen Hatmaker’s FB page. She has a whole post on roasting veggies.

  2. Susan the Farm Quilter says:

    Your recipe sounds a lot like the recipe I created for my kids when they were little. I used a few different things, but it is similar. I used to use a can of cheddar cheese soup, noodles (cooked, egg noodles) and I would cut hot dogs up like coins, mix together and bake for 30 minutes at 350. I changed it to the Fiesta cheese soup when that became available because it is zestier. You could sneak just about anything into that basic recipe and the family will love it. Cream of Cauliflower must be new…I’ve never heard of it! Love easy recipes that everyone loves.

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