I wanted this book to feature lots of recipes for that man-pleasing favorite, macaroni and cheese! Here;s a tangy treat that promised spicy flavors and cozy, warm, tummy-filling goodness.
1/2 cup diced onion 3/4 cup finely chopped celery 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup 3/4 cup chunky salsa (mild, medium or hot) 1 teaspoon dried parsley flakes Full 1 1/2 cups (9 ounces) diced Dubuque 97% fat=free ham or any extra lean ham 2 cups hot cooked elbow macaroni, rinsed and drained 1 (3/4-ounce) slices of Kraft reduced-fat American cheese
Preheat oven to 350 degrees. Spray and 8-by-8-inch baking dish with olive-oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, sauté onion and celery until tender. Stir in mushroom soup, salsa and parsley flakes. Add ham and macaroni. Mix well to combine. Spread mixture into prepared baking dish. Evenly arrange cheese slices over top. Bake 20 to 25 minutes. Place baking dish on a wire rack and let set 5 minutes. Cut into 4 servings.
HINT: 1 1/3 cups uncooked elbow macaroni usually cooks to about 2 cups.
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