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Categories:Viewed: 109 - Published at: a year ago
Ingredients
- 2 c. broccoli flowerets (fresh or frozen)
- 1 c. carrot slices
- 1/4 c. margarine
- 2 c. summer squash slices
- 1 lb. Velveeta, cubed
- 3/4 c. half and half cream
- 1 tsp. oregano
- 1/4 lb. pepperoni, chopped
- 2 c. corkscrew noodles, colored and cooked
- 1/3 c. grated Parmesan cheese
Method
- In a large skillet, stir-fry carrots and margarine.
- Then add broccoli, stir-fry.
- Add squash last and stir-fry.
- Cook until crunchy, yet tender (check carrots first).
- In saucepan melt Velveeta, half and half and oregano.
- Stir until cheese is melted.
- Mix everything together by layering along with pepperoni, noodles and Parmesan. Mix lightly.
- Makes 6 servings.
