| 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
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