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Add a photoServings: 12
Ingredients
- 6 ounce elbow macaroni -- uncooked Vegetable cooking spray
- 1 tsp vegetable oil
- 1 c. minced onion
- 1 c. minced green bell pepper
- 1 c. shredded lowfat cheddar cheese
- 1 c. lowfat mayonnaise
- 1/4 tsp grnd black pepper
- 10 3/4 ounce lowfat cream of celery soup, condensed - undiluted
- 4 ounce sliced mushrooms from a jar -- liquid removed
- 2 ounce pimientos -- diced and undrained
- 1 c. corn flakes -- crushed
Directions
- 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 in oil. Place over medium heat till warm. Add in onion and green pepper; saute/fry till tender. Add in sauteed vegetables, cheese, and next 5 ingredients to macaroni; stir well. Spoon mix into a 2-qt casserole coated with cooking spray. Sprinkle crushed corn flakes over macaroni mix. Bake, uncovered, at 350 degrees F. for 40 min or possibly till thoroughly heated. 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 196 | |
| Calories from Fat 92 | 47% |
| Total Fat 10.38g | 13% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.01g | |
| Cholesterol 22mg | 7% |
| Sodium 428mg | 18% |
| Potassium 143mg | 4% |
| Total Carbs 19.85g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.11g | 2% |
| Protein 6.3g | 10% |
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