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Macaroni Cheese and Tomatoes

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian Diabetic, Vegetarian, Cheese 2 Servings

INGREDIENTS

1/2 c Elbow macaroni
1 c Canned tomatoes or sauce
1/4 ts Basil or dillweed
1/4 ts Prepared mustard
1 pn Pepper
1/2 c Shredded Cheddar cheese
1 tb Crushed cornflakes

INSTRUCTIONS

Cook macaroni according to package directions, drain. Break up tomatoes in
their juice in a 4 cup casserole dish. Stir in basil, mustard and pepper.
Add macaroni and cheese, mix lightly.
Sprinkle with cornflake crumbs or bread crumbs.  Bake at 350 F about 30
minutes or until crumbs brown and mixture is bubbly.
1/2 recipe = 230 calories, 1 protein, 1 starch, 1 fruit/veg, 1 fat choice
24 grams carbohydrate, 11 grams protein, 10 grams fat.
Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested by Elizabeth Rodier Jan 94.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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