date:Jul 07, 2014
12-cup-capacity baking dish. Add soup mixture. Stir to combine. Cover tightly with foil.
2. Bake for 20 minutes. Add mustard, lemon rind, peas, beans, zucchini and ham. Stir to combine. Bake, covered, for a further 20 minutes or until pasta and vegetables are just tender. Uncover. Stir in the boiling water and chives. Sprinkle with cheese.
3. Bake, uncovered, for a further 10 minutes or until top is golden. Stand for 5 minutes before serving.