| 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 <4Angels@videotron.ca> on Mar 17,
1998
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