Ingredients
10.5oz Campbell’s
Japanese Style Sweet Corn
Condensed Soup
1 can
Macaroni
180g
Corn Kernels
60g
Broccoli
120g
Vegan Cheese
30g
Almond Milk
200mL
Breadcrumbs
3 tbsp
Salt
1 tsp
Parsley
As appropriate
1
Broccoli cut into small florets.
2
Blanch broccoli in a pot of boiling water for 3 minutes and take out.
3
Add 1 tsp of salt to the same pot of water, then add macaroni to cook for 5 minutes. Drained and set aside.
4
In another pot, pour in Campbell’s Japanese Style Sweet Corn Condensed Soup and almond milk, mix well and bring to boil.
5
Add corn kernels, broccoli, half of vegan cheese to macaroni and stir well.
6
Transfer macaroni to a baking tray, sprinkle with the remaining cheese and breadcrumbs.
7
Preheat oven at 200°C. Bake the macaroni for 10 minutes or until surface has turned golden. Sprinkle with parsley and serve.
Tips
- Do not cook macaroni for too long to avoid it becomes overly mushy after baking.
- Breadcrumbs are optional but they can enhance crispiness.
This site is registered on
wpml.org as a development site.
Difficulty
