Garden Pasta Bake

• 6 oz. penne pasta
• 1/2 c. chopped onion
• 1 Tbsp. butter
• 1 (14 1/2 oz.) can diced tomatoes (not drained)
• 1 (15 1/4 oz.) can Del Monte sweet whole kernel corn, drained
• 1 (14 1/2 oz.) can fresh cut green beans, drained
• 1 (10 1/4 oz.) can condensed cream of mushroom soup
• 1 c. shredded Monterey Jack cheese
• 2 c. diced cooked ham or chicken (optional)

1. Cook pasta as directed on package; drain. Cook onions in butter in 10-inch skillet until tender. Add tomatoes, corn, green beans and 1/2 of cheese. Stir in soup; mix well. Combine pasta with vegetable mixture. Season to taste with salt and pepper. Pour into 11 x 8-inch baking dish or casserole dish. Top with remaining cheese. Bake at 350u0b0 for 20 minutes or until hot.

penne pasta, onion, butter, tomatoes, del monte sweet, green beans, condensed cream, shredded monterey jack cheese, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100719 (may not work)