Macaroni, Corn and Cheese Casserole
This will keep the winds of winter at bay - at least for a little while!
1/4 cup chopped onion
1/2 cup chopped green bell pepper
1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup
1 cup + 2 tablespoons (4 1/2 ounces) shredded Kraft reduced fat Cheddar cheese
1 1/2 cups frozen whole kernel corn, thawed
1 1/2 cups hot cooked elbow macaroni, rinsed and drained
Preheat over to 350 degrees. Spray and 8 by 8 inch baking dish with butter flavored cooking spray. In a large skillet sprayed with butter flavored cooking spray, sauté onion and green pepper for 5 minutes. Stir in mushroom soup and Cheddar cheese. Add corn and macaroni. Mix well to combine. Lower heat and simmer for 5 minutes or until cheese melts. Spread mixture into prepared baking dish. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
HINT: 1. Thaw corn by placing in colander and rinsing under hot water for one minute. 2. 1 full cup uncooked elbow macaroni usually cooks to about 1 1/2 cups.
Serves 6 - Each serving equals:
HE: 1 Br, 1 Pr, 1/4 Ve, 1/4 Sl, 8 OC
177 Calories, 5 gm Fa, 9 gm Pr, 25 gm Ca, 377 mg So, 187 mg Cl, 2 gm Fi
DIABETIC: 1 1/2 St, 1 Mt
Healthy Exchanges Newsletter, Vol VIII, Issue 10 - October 1999, pg 7
Joanna M Lund