Light Macaroni Casserole Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Elbow macaroni1 Cup (16 tbs), uncooked
 Vegetable cooking spray1 Tablespoon
 Chopped green pepper1⁄3 Cup (5.33 tbs)
 Chopped celery1⁄3 Cup (5.33 tbs)
 Chopped onion1⁄3 Cup (5.33 tbs)
 Canned no salt added chicken broth1⁄4 Cup (4 tbs), undiluted
 Nonfat process cheese spread2 Ounce, cubed (1 Loaf)
 Nonfat mayonnaise1 Cup (16 tbs)
 Non-fat sour cream8 Ounce (1 Carton)
 Canned sliced mushrooms4 Ounce, drained (1 Can)
 Diced pimiento4 Ounce, drained (1 Jar)
 Black pepper1⁄4 Teaspoon
 Ground red pepper1⁄8 Teaspoon
 Soft whole wheat breadcrumbs1⁄4 Cup (4 tbs)
 Paprika1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1312 Calories from Fat 421

% Daily Value*

Total Fat 47 g72.3%

Saturated Fat 21.7 g108.6%

Trans Fat 0 g

Cholesterol 84.4 mg

Sodium 3157.8 mg131.6%

Total Carbohydrates 184 g61.4%

Dietary Fiber 9.7 g38.6%

Sugars 30.1 g

Protein 42 g84.9%

Vitamin A 60.4% Vitamin C 74.9%

Calcium 61.6% Iron 17.8%

*Based on a 2000 Calorie diet

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.
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