| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Italian | Vegetables* | 1 | Servings |
INGREDIENTS
| 1/4 | c | Margarine, divided |
| 1 | Onion, sliced | |
| 1 | Clove garlic, minced | |
| 1/2 | Green pepper, chopped | |
| 1 | c | Sliced mushrooms |
| 1 | Kidney beans, 19 oz | |
| undrained | ||
| 1 1/2 | c | Macaroni, cooked |
| 1 | Tomato sauce, 14 oz | |
| 1/4 | t | Oregano |
| 1/4 | t | Pepper |
| 1/2 | t | Salt |
| 1/2 | c | Coarse bread crumbs |
| 2 | T | 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 <4Angels@videotron.ca> on Mar 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1480
Calories From Fat: 484
Total Fat: 55g
Cholesterol: 8.8mg
Sodium: 4661mg
Potassium: 2923.3mg
Carbohydrates: 200.9g
Fiber: 36.7g
Sugar: 33.9g
Protein: 53.7g