In cities and towns across America, school buses are on the road again, pencils are sharpened, and classrooms are in full swing. That’s right, “back to school” time is upon us, and it brings with it so many obstacles for parents, one of which isn’t even noticeable until after the school day is over.
We’ve all been there. You come home after a long day of work (or for stay at home parents like me, a long day at home), running the kids here, there and everywhere, exhausted and ready to relax when all eyes in your house are upon you asking “What’s for supper?” Guh ... that’s right. These people want fed! Don’t feel bad if your first reaction is to reach for the take-out menu or pizza delivery number. But if you are like me, and so many others, what you really want is something easy and delicious the whole family will love, that you can still feel great about serving … and I’ve got just the answer!
How about pasta? Who doesn’t love pasta? One that is filled with so much ooey gooey cheese the kids will go crazy? But here is the secret. There are veggies hidden underneath that cheese! Lots of them! And absolutely no meat, but believe me, you won’t even miss it! Oh, and did I mention you can have the whole thing done and on the table in about 45 minutes? Plus, the leftovers make a great lunch the next day!
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As parents, we are always looking for ways to get more vegetables in our kids, and sometimes it’s just easier to have a sneak attack. So if that means pairing them with kid favorites pasta and cheese, I’m okay with that. Everything in moderation is my foodie mantra!
The back to school rush is on, but don’t let that stop you from making a yummy, satisfying, simple supper for your family any night of the week. Especially when it can include some extra veggies and nutrients they can use as fuel for the next busy day.
Cheesy Veggie Pasta Bake
3 c. frozen chopped broccoli, thawed
2 c. frozen cauliflower, thawed and cut into small pieces
1 (10 ¾ oz.) can cream of mushroom soup, undiluted
12 oz. egg noodles, cooked and drained
1 c. sour cream
2 c. shredded mozzarella cheese
½ c. shredded Parmesan cheese
1 tsp. onion powder
Salt and Pepper to taste
Preheat oven to 350. In a large bowl combine broccoli, cauliflower, soup, noodles, sour cream, onion powder, salt, pepper and ½ c. mozzarella. Pour into a greased 9x13 baking pan. Top with remaining mozzarella and Parmesan. Bake, uncovered, 30 minutes or until bubbly.
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