Cheesy Corn and Macaroni Side Dish
Source of Recipe
Joanna M. Lund
Recipe Introduction
I never list to people who insist you shouldn't mix starches in one dish--why would I, when it would mean never savoring corn and macaroni at the same time? They're both wonderful on their own, but together they're a Top Ten song rising high on the charts. Add a little cheese, and wheee--it's a hit!
Serves 6 (1/2 cup)
List of Ingredients
- 1 (19 3/4-ounce) can Healthy Request Cream of Mushroom Soup
- 1 cup (one 8-ounce can) cream style corn)
- 1 1/2 teaspoons dried parsley flakes
- 1/8 teaspoon black pepper
- 2 cups cooked elbow macaroni, rinsed and drained
- 3/4 cup (3 ounces) shredded Kraft reduced-fat Chedder cheese
- 1/4 cup (one 2-ounce jar) chopped pimiento, drained
Instructions
- Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine mushroom soup, corn, parsley flakes, and black pepper. Add macaroni. Mix well to combine. Stir in Chedder cheese and pimiento. Cover and cook on HIGH for 3 to 4 hours. Mix well before serving.
Final Comments
HINT: Usually 1 1/3 cups uncooked macaroni cooks to about 2 cups.
Each serving equals:
HE: 1 Bread * 1/2 Protein * 1/4 Slider * 7 Optional Calories
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164 Calories * 4gm Fat * 7gm Protein * 25gm Carbohydrate *
299mg Sodium * 146mg Calcium * 1gm Fiber
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DIABETIC: 1 1/2 Starch * 1/2 Meat
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