May 20, 2026

Beefaroni Bruschetta

Name: Beefaroni Bruschetta
Total time: 30 min
Yield: 4
Ingredients: 1 can (425 g) Chef Boyardee® Beefaroni®; ½ loaf Udi's Gluten Free French Baguette; 2 tbsp. (30 mL) garlic butter spread or sub earth balance; 2 tbsp. (30 mL) 3-Cheese Ranch Dressing; 1 tomato, diced; ½ small onion, slivered; ½ cup (125 mL) fresh mushrooms, sliced; 10-15 pieces green pepper, slivered; ½ cup (125 mL) marble cheese, grated; ½ tsp. (2.5 mL) Italian Seasoning; 1 pinch parsley flakes or cilantro

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Prep Time Minutes
30
Total Time Minutes
11
Number of Ingredients
4
Servings

Tags:

Rice/Grain,
Beef,
Under 30 min,
Appetizer,
Bread,
Pasta,
Chef Boyardee,
Summer,
Spring,
Fall,
Winter,
Oven,
Italian,
Back to School

Ingredients

1 can (425 g) Chef Boyardee® Beefaroni®
½ loaf Udi's Gluten Free French Baguette
2 tbsp. (30 mL) garlic butter spread or sub earth balance
2 tbsp. (30 mL) 3-Cheese Ranch Dressing
1 tomato, diced
½ small onion, slivered
½ cup (125 mL) fresh mushrooms, sliced
10-15 pieces green pepper, slivered
½ cup (125 mL) marble cheese, grated
½ tsp. (2.5 mL) Italian Seasoning
1 pinch parsley flakes or cilantro

Directions

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Step one

Slice French loaf horizontally and spread on a thin layer of garlic butter.
Step two

Mix Italian Seasoning with 3-Cheese Ranch Dressing and spread another thin layer on bread.
Step three

Spread all the Chef Boyardee® Beefaroni® on the bread; add onions, tomatoes and mushrooms, then the slivers of green pepper across the top.
Step four

Add shredded marble cheese. Sprinkle parsley flakes on top to add colour.
Step five

Bake in oven at 350°F for 15 minutes then broil for 3-5 minutes until brown on top.