| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Veg08 | 6 | servings | |
INGREDIENTS
| 2 | c | Macaroni |
| 1 1/2 | c | Shredded Sharp Cheddar Cheese |
| 1 | c | Fresh Whole Grain Bread Crumbs |
| 1 | Egg; beaten | |
| 1 | c | Tomato Sauce |
| 1 | c | Low Fat Milk |
| 1/4 | c | Finely Chopped Celery |
| 1/4 | c | Finely Diced Green Bell Pepper |
| 1/4 | c | Grated Onion |
| 1 | ds | Freshly Grated Nutmeg |
| 1 | ds | Paprika |
| Freshly Grated Parmesan Cheese; for garnish |
INSTRUCTIONS
Preheat oven to 350. Lightly oil a deep casserole dish. Bring a large saucepan of water to a boil. Stir in the macaroni and cook until quite firm-tender, about 5 minutes. Drain and rinse briefly under cold running water. Layer 1/3 the macaroni, 1/3 of the cheese and 1/3 cup of the bread crumbs in prepared dish. Repeat with remaining macaroni, cheese and bread crumbs,making 2 more layers. Combine the egg, tomato sauce, milk, celery, bell pepper, onion, nutmeg and paprika. Pour this mixture over the macaroni using a spoon to help the liquid reach the bottom of the baking dish if necessary. Top casserole with Parmesan Cheese. Bake casserole 45 minutes, or until browned at the edges. NOTES : You could use whole wheat pasta with this for extra fiber. Recipe by: Susan Sassaman Claessens Converted by MM_Buster v2.0l.
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