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Pasta and Veggies Casserole Recipe

Ingredients

1 (16 ounce) package dry pasta and vegetable blend pasta

1 (16 ounce) package shredded veggie blend cheese

2 servings sour cream

2 cups diced onion

1 (16 ounce) can canned tomato soup

1 (16 ounce) can tomato paste

1 (15 ounce) can kidney beans, drained

8 ounces shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix pasta and vegetable blend pasta and veggie blend cheese.

Place sour cream in a separate bowl and stir together with onion.

Mix tomato paste with tomato paste and kale. Mix well and transfer to a greased 9x13 inch baking dish. Sprinkle with mozzarella cheese.

Bake in preheated oven for 15 to 18 minutes, or until the dinner rolls out nicely.