| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Turkey | 4 | Servings | |
INGREDIENTS
| 1 | Turkey, or chicken franks | |
| 12 | oz | Elbow macaroni |
| 1/2 | Onion, chopped | |
| 1 | Frozen corn | |
| 1 | c | Cream of chicken soup |
| 1 | c | Shredded cheddar cheese |
| Dash of worcestershire sauce | ||
| Dash pepper |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: .5 hr Directions: Bring a large pot of water to boil. Chop frozen franks. When water reaches the boil, add pasta, franks, onions and corn. Cook until pasta is "al dente". Remove from heat. Pour off water, stir in soup and cheddar cheese until mixture is heated through and cheese has melted. I also add a dash of Worcestershire sauce and pepper. Serve with lettuce wedges. Total meal time ~ 1/2 hour. Posted to MM-Recipes Digest V3 #343 From: Captain <captain@iquest.net> Date: Sun, 15 Dec 96 09:59 EST
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 115
Total Fat: 13g
Cholesterol: 34.7mg
Sodium: 622.7mg
Potassium: 88.4mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: 1.2g
Protein: 8.7g