Light Macaroni-and-Cheese Casserole
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Worn out from a long day? Here's a an easy, guiltless dinner the entire family can enjoy.
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Elbow macaroni -- uncooked
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6 ounce
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Vegetable cooking spray
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Vegetable oil
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1 tsp.
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Chopped onion
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1 cup
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Chopped green bell pepper
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1 cup
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Shredded low fat cheddar cheese
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1 cup
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Low fat mayonnaise
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1 cup
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Ground black pepper
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1/4 tsp.
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Low fat cream of celery soup, condensed -- undiluted
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10-3/4 ounce
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Sliced mushrooms from a jar -- drained
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4 ounce
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Pimientos -- diced and undrained
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2 ounce
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Corn flakes -- crushed
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1 cup
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Cook macaroni according to package directions, omitting salt and fat; drain. Place in a large bowl and set aside.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add onion and green pepper; sauté until tender.
Add sautéed vegetables, cheese, and next 5 ingredients to macaroni; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Sprinkle crushed corn flakes over macaroni mixture. Bake, uncovered, at 350 degrees F. for 40 minutes or until thoroughly heated. Yield: 12 servings.
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Per Serving: 164 Calories; 8g Fat (43.0% calories from fat); 5g Protein; 19g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 371mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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~ Originally released in Recipe Du Jour's daily newsletter. RECIPE DU JOUR Simply the BEST daily recipe E-zine on the Web! Free delicious recipes delivered daily via email. Free, easy recipes, columns, and nostalgia.
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