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LIGHT MACARONI-AND-CHEESE CASSEROLE




Source of Recipe


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Recipe Introduction


Worn out from a long day? Here's a an easy, guiltless dinner the entire family can enjoy


List of Ingredients




6 ounces elbow macaroni -- uncooked
Vegetable cooking spray
1 teaspoon vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup shredded low fat cheddar cheese
1 cup low fat mayonnaise
1/4 teaspoon ground black pepper
10-3/4 ounces low fat cream of celery soup, condensed -- undiluted
4 ounces sliced mushrooms from a jar -- drained
2 ounces pimientos -- diced and undrained
1 cup corn flakes -- crushed



Recipe



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 oil. Place over medium heat until hot. Add onion and green pepper; sauté until tender.

Add sautéed vegetables, cheese, and next 5 ingredients to macaroni; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Sprinkle crushed corn flakes over macaroni mixture. Bake, uncovered, at 350 degrees F. for 40 minutes or until thoroughly heated. Yield: 12 servings.