Ingredients
3
cups uncooked elbow macaroni (12 oz)
1
cup matchstick-cut or shredded carrots (from 10-oz bag)
1
bag (12 oz) frozen broccoli florets, thawed
2
containers (10 oz each) refrigerated Alfredo pasta sauce
3/4
cup freshly shredded Parmesan cheese (6 oz)
3/4
cup Progresso™ panko crispy bread crumbs
3
tablespoons butter or margarine, melted
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 5-quart Dutch oven, heat 4 quarts water to boiling. Add macaroni; cook 4 minutes. Stir in carrots; cook 2 minutes longer or until tender. Drain. Return macaroni and carrots to Dutch oven. Stir in broccoli, Alfredo sauce and 1/2 cup of the cheese. Spoon into baking dish.
In small bowl, mix bread crumbs, remaining 1/4 cup cheese and the butter; sprinkle evenly over casserole.
Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is golden.
