Recipe by Virginia, of Philomath:
MONEY SAVED: $10
“This is my own recipe, and is vegetarian. I despise food waste and like to clean out my fridge!”
INGREDIENTS AND DIRECTIONS:
- leftover roasted butternut squash
- 1 c. milk
- 5 different kinds of small hunks of miscellaneous cheese
- 1/2 carton of veggie stock
- crumbles of crackers
- macaroni noodles
I first puréed in a blender the leftover squash with the 1/2 carton of veggie stock, 1 cup of milk, then transferred to a sauce pans and tossed in grated miscellaneous cheese and cooked on low heat. Boil noodles then put in a casserole dish, then top with cheese sauce, and crumbles of crackers (breadcrumb substitute)
Bake at 350 F for 20 min or sides bubble. Top with pepper and fresh parsley.
Sheetpan Noodle Soup – DRAWING WINNER