Ingredients
- 6 ounce elbow macaroni -- uncooked Vegetable cooking spray
- 1 tsp vegetable oil
- 1 c. minced onion
- 1 c. minced green bell pepper
- 1 c. shredded lowfat cheddar cheese
- 1 c. lowfat mayonnaise
- 1/4 tsp grnd black pepper
- 10 3/4 ounce lowfat cream of celery soup, condensed - undiluted
- 4 ounce sliced mushrooms from a jar -- liquid removed
- 2 ounce pimientos -- diced and undrained
- 1 c. corn flakes -- crushed
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Light Macaroni And Cheese Casserole
Servings: 12
Directions
- 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 in oil. Place over medium heat till warm. Add in onion and green pepper; saute/fry till tender. Add in sauteed vegetables, cheese, and next 5 ingredients to macaroni; stir well. Spoon mix into a 2-qt casserole coated with cooking spray. Sprinkle crushed corn flakes over macaroni mix. Bake, uncovered, at 350 degrees F. for 40 min or possibly till thoroughly heated. 12 servings.
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