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Vegetarian Macaroni Casserole Recipe
|Elbow macaroni||1 3⁄4 Cup (28 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Chopped green peppers||1⁄2 Cup (8 tbs)|
|Shredded reduced fat cheddar cheese||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Chopped canned tomatoes||2 Cup (32 tbs), drained|
|Minced fresh parsley||1 Tablespoon|
|Minced fresh basil/1/4 teaspoon dried basil||1 Teaspoon|
|Grated lemon rind||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1342 Calories from Fat 279
% Daily Value*
Total Fat 31 g47.3%
Saturated Fat 16.5 g82.4%
Trans Fat 0 g
Cholesterol 78.1 mg
Sodium 1695.7 mg70.7%
Total Carbohydrates 198 g66.2%
Dietary Fiber 19.9 g79.5%
Sugars 13 g
Protein 73 g145.7%
Vitamin A 124.2% Vitamin C 218.2%
Calcium 150% Iron 65.6%
*Based on a 2000 Calorie diet
Drain, rinse with cold water, place in a bowl, and set aside.
In a 2-quart casserole, combine the onions, peppers, and garlic.
Microwave on high for 3 minutes, or until crisp-tender.
Stir in the mushrooms.
Microwave on high for 3 minutes.
Drain off and discard any liquid.
Add the macaroni, tomatoes, Cheddar, parsley, basil, and lemon rind.
Cover with a lid and microwave on high for 4 minutes.
Remove the lid and microwave on medium (50% power) for 8 to 10 minutes, or until the vegetables are cooked through and the cheese is melted.