1 package (10 ounces) frozen cut asparagus or other frozen vegetable
1 (10 3/4-ounce) can condensed cream of celery soup
1/2 cup water
1 clove garlic, minced
2 cups (8 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup sliced pitted ripe olives
How to Make It
Heat oven to 350°. Cook pasta according to package directions. Meanwhile, cook asparagus according to package directions. In medium saucepan, combine soup, water and garlic; heat to boiling. Reduce heat. Add mozzarella cheese; stir until cheese melts. In 2-quart baking dish, place hot pasta. Layer asparagus over pasta. Top with soup mixture; sprinkle with Parmesan cheese and olives. Cover; bake 20 to 25 minutes or until hot and bubbly.
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