Light Macaroni Casserole Recipe
Ingredients
| Elbow macaroni | 1 Cup (16 tbs), uncooked | |
| Vegetable cooking spray | ||
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Celery | 1/3 Cup (16 tbs), chopped | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| 1/4 cup canned no-salt-added chicken broth, undiluted | ||
| 2 ounces nonfat process cheese spread loaf, cubed | ||
| 1 cup nonfat mayonnaise | ||
| Non-fat sour cream | 1 Carton (1l) | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| 1 (4-ounce) jar diced pimiento, drained | ||
| Black pepper | 1/4 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| 1/4 cup soft whole wheat breadcrumbs | ||
| Paprika | 1/4 Teaspoon | |
Directions
Cook macaroni according to package directions, omitting salt and fat.
Drain and set aside.
Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot.
Add green pepper, celery, onion, and chicken broth; saute over medium-high heat 3 minutes or until vegetables are tender and liquid evaporates.
Combine vegetables, macaroni, cheese cubes, and next 6 ingredients in a large bowl, stirring well.
Transfer to a 1 1/2-quart baking dish coated with cooking spray.
Bake, uncovered, at 325° for 20 minutes.
Sprinkle with breadcrumbs and paprika; bake an additional 10 minutes or until thoroughly heated.
Drain and set aside.
Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot.
Add green pepper, celery, onion, and chicken broth; saute over medium-high heat 3 minutes or until vegetables are tender and liquid evaporates.
Combine vegetables, macaroni, cheese cubes, and next 6 ingredients in a large bowl, stirring well.
Transfer to a 1 1/2-quart baking dish coated with cooking spray.
Bake, uncovered, at 325° for 20 minutes.
Sprinkle with breadcrumbs and paprika; bake an additional 10 minutes or until thoroughly heated.
Chef
