| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Elbow macaroni; cooked and drained |
| 6 |
sl |
Low-fat bacon; cooked and crumbled |
| 2 |
c |
Chicken breast halves without skin; cooked and cubed |
| 1/2 |
c |
Onions; chopped and cooked |
| 1/2 |
c |
Bell peppers; chopped and cooked |
| 1 |
cn |
(10.75-oz) low-fat cream of mushroom soup |
| 1 |
c |
Fat-free sour cream |
| 1 1/2 |
c |
Frozen mixed vegetables; thawed |
| 1/8 |
ts |
Garlic powder |
| 1 |
c |
Fat-free cheddar cheese; grated |
| 1/2 |
c |
Fat-free cheddar cheese; grated |
INSTRUCTIONS
Date: Mon, 1 Apr 96 8:33:53 EST
submitted by: matejka@bga.com (Anita Matejka, Texas, USA)
Recipe By: Quick & Easy Casseroles
I made this using leftover turkey instead of chicken breasts. I also used
low-fat Monterey Jack cheese with the fat-free cheddar cheese. This is very
creamy and good. Enjoy:-)
Preheat oven to 375. Prepare a 8 x 12" pan with cooking spray; set aside.
Return hot macaroni to saucepan. Stir in bacon, chicken, onions, and bell
peppers. In a mixing bowl, combine cream of mushroom soup, sour cream,
mixed vegetables, garlic powder, and 1 cup cheddar cheese. Spoon half the
macaroni mixture into prepared pan. Cover with half vegetable mixture.
Repeat layers. Bake, covered, for 30 minutes or until heated through. Top
with remaining cheddar cheese. Bake, uncovered, 3 minutes more.
Per serving: 223 Calories; 3g Fat (13% calories from fat); 19g Protein; 27g
Carbohydrate; 40mg Cholesterol; 364mg Sodium
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 1 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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