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    Macaroni and Tomatoes


    Source of Recipe


    Aunt Saunny

    4 ounces elbow macaroni (1 cup)
    1 8-ounce can stewed tomatoes
    1 cup sliced fresh mushrooms
    1/4 teaspoon dried oregano, crushed
    Dash pepper
    1/4 cup shredded low-fat cheddar cheese (1 ounce)

    Directions
    In a large saucepan cook macaroni in boiling water for 6 to 8 minutes or until nearly tender. Drain well; return macaroni to the saucepan.Add undrained tomatoes, the mushrooms, oregano, and pepper. Cover and simmer for 5 minutes or until macaroni is tender and most of the liquid
    is absorbed.Pour into a serving bowl; sprinkle with cheese. Makes 6 side-dish servings.


 

 

 

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