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Easy oven-roasted vegetable casserole

Chop all vegetables into bite size pieces and put aside. Boil water and cook penne noodles to al dente. Preheat oven to 350F and spray glass dish with cooking spray.

Put entire cream of celery soup can into a large mixing bowl and add a pinch of cream of tartar. Crack in 2 eggs and pour in 1 cup milk. Add all chopped vegetables and mix throughly. Sprinkle 1/4 teaspoon tarragon, salt, pepper and mix in penne pasta.

After thorough mixing, put entire bowl into a glass baking dish and bake at 350F for 60 minutes.

Ingredient List

Large glass casserole dish

Cream of celery soup, one can

Broccoli

Cauliflower

Carrots

Green beans

Green or red peppers

Cream of tartar

Tarragon

Penne noodles, enough to cover half of the casserole dish, cooked al dente