Mac & Cheese Veggie Bake

Campbell's Mac & Cheese Veggie Bake Recipe

Ordinary mac and cheese gets some flavorful crunch from sugar snap peas, diced pepper and cornbread stuffing.  It's a great twist on a classic dish.

At a glance


20 min.


50 min.



Servings: 1 1/2 cups each

Bake: 30 min.

Made With

  • Campbell’s® Condensed Cheddar Cheese Soup

    Campbell’s® Condensed Cheddar Cheese Soup

  • Pepperidge Farm® Cornbread Stuffing

    Pepperidge Farm® Cornbread Stuffing

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What You'll Need

2 cans (10 3/4 ounces each ) Campbell’s® Condensed Cheddar Cheese Soup
1 1/2 cups milk
2 tablespoons Dijon-style mustard
1 1/2 cups frozen sugar snap peas
1 medium green or red bell pepper, diced (about 1 cup)
3 cups elbow-shaped pasta, cooked and drained
1/4 cup water
2 tablespoons butter, melted
4 cups Pepperidge Farm® Cornbread Stuffing

How to Make It

  • 1

    Stir the soup, milk, mustard, snap peas, pepper and pasta in a 3-quart shallow baking dish.

  • 2

    Stir the water and butter in a large bowl. Add the stuffing and mix lightly to coat. Sprinkle the stuffing over the pasta mixture.

  • 3

    Bake at 400°F. for 30 minutes or until it's hot and bubbling.

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