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Mushroom Macaroni Bake Recipe
|Butter/Margarine||2 Tablespoon (1 Can)|
|Mushrooms||2 Cup (32 tbs), sliced (1 Can)|
|Green bell pepper||1⁄2 Cup (8 tbs), chopped (1 Can)|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Condensed cream of onion soup||10 3⁄4 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Dried dill||1⁄2 Teaspoon|
|Edam cheese||8 Ounce, shredded|
|Macaroni||7 Ounce, cooked, drained|
|Italian green beans||9 Ounce, cooked, drained|
Calories 577 Calories from Fat 241
% Daily Value*
Total Fat 27 g42.2%
Saturated Fat 15.7 g78.4%
Trans Fat 0 g
Cholesterol 80 mg
Sodium 1060 mg44.2%
Total Carbohydrates 57 g19.1%
Dietary Fiber 5.4 g21.5%
Sugars 10.3 g
Protein 27 g54.5%
Vitamin A 31.8% Vitamin C 47.7%
Calcium 54.8% Iron 21.7%
*Based on a 2000 Calorie diet
1 In a deep 2-quart casserole, combine butter or margarine, mushrooms, red or green pepper and onion. Cover.
2 Microwave at 100% (HIGH) for 4 to 5 minutes or until vegetables are just tender; stir once.
3 Stir in soup, milk and dill weed. Mix well.
4 Stir in cheese, macaroni and green beans. Cover.
5 Microwave at 100% (HIGH) for 10 to 12 minutes or until heated through; stir once.
6 Stir before serving.
7 Garnish with sunflower kernels and parsley, if desired.