Okay folks! I made this one up this evening because I didn't want to have to go to the grocery store to make dinner. So, I used some stuff that I had in the pantry, and I think I came up with a real winner! (It's even vegetarian-friendly!)
Please excuse the lack of measurements. Of course I didn't take any. I just used what looked like enough. (Actually, in several cases, I just used whatever was left in an open package. Tomorrow will find me at the grocery.)
Ingredients:
Farfalle noodles, cooked and drained
Frozen corn
Frozen green beans
Green onions, diced
Creamy Sweet Vidalia Onion Dressing from Grandpa's Cheesebarn in Northeast Ohio
Penzey's Brady Street cheese sprinkle
Kraft grated Parmesan cheese
Panko Bread crumbs
1 package dry Italian salad dressing mix
Olive oil
Directions:
For bread crumb mixture, mix Italian salad dressing package with panko bread crumbs and one diced green onion. Add olive oil until mixture is moist throughout. Set aside.
Toss cooked farfalle noodles with frozen corn, green beans, one diced green onion and Sweet Vidalia onion dressing. Toss into 13 x 9 baking dish. Sprinkle with Brady Street cheese and Parmesan cheese. Top with bread crumb mixture.
Bake at 350 degrees for 20 minutes.
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