| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Italian | Vegetables* | 1 | Servings |
INGREDIENTS
| 1/4 | c | Margarine; divided |
| 1 | lg | Onion; sliced |
| 1 | Clove garlic; minced | |
| 1/2 | md | Green pepper; chopped |
| 1 | c | Sliced mushrooms |
| 1 | cn | Kidney beans; (19 oz), undrained |
| 1 1/2 | c | Macaroni; cooked |
| 1 | cn | Tomato sauce; (14 oz) |
| 1/4 | ts | Oregano |
| 1/4 | ts | Pepper |
| 1/2 | ts | Salt |
| 1/2 | c | Coarse bread crumbs |
| 2 | tb | Parmesan cheese; grated |
INSTRUCTIONS
In a medium skillet, melt 2 tbsp margarine; saute onion, garlic, green peppers and mushrooms. Stir in kidney beans, pasta, tomato sauce, orgeano, pepper and slat. Place in a greased 6 cup casserole dish. In a small bowl, toss bread crumbs and cheese with remaining melted margarine. Sprinkle over casserole. Bake uncovered at 350 F for 20 minutes Recipe by: Lipton Shortcut Cookbook Posted to brand-name-recipes by Tiina <[email protected]> on Mar 17, 1998
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