1 pkg Knorr® Cream of Broccoli Dry Soup Mix
1 medium red bell pepper, finely chopped
1 ½ cup (375 mL) light Cheddar cheese, shredded
½ cup (125 mL) light Swiss cheese, shredded
½ cup (125 mL) grated light Parmesan cheese, divided
1 tsp (5 mL) curry powder (optional)
3 cup (750 mL) frozen assorted vegetables
1 lb(s) (450 g) elbow macaroni, cooked and drained
1. Preheat oven to 400°F (200°C). Spray 13 x 9-inch (3.5 L) baking dish with no-stick cooking spray; set aside.
2. Prepare Knorr® Cream of Broccoli Dry Soup Mix according to directions in large saucepan. Reduce heat to low, then stir in red pepper, cheddar cheese, Swiss cheese and 1/4 cup (60 ml) Parmesan cheese and optional curry powder. Stir until cheeses are melted. Stir in vegetables and macaroni. Turn into prepared baking dish, then sprinkle with remaining 1/4 cup (60 ml) Parmesan cheese.
3. Bake until golden brown, about 20 minutes.
4. Knorr® Chef Tip: Out of Knorr® Cream of Broccoli Dry Soup Mix? Try Knorr® Cream of Leek or Mushroom Dry Soup Mix instead!