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Light Macaroni Casserole

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  Elbow macaroni 1 Cup (16 tbs), uncooked
  Vegetable cooking spray 1 Tablespoon
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Canned no salt added chicken broth 1⁄4 Cup (4 tbs), undiluted
  Nonfat process cheese spread 2 Ounce, cubed (1 Loaf)
  Nonfat mayonnaise 1 Cup (16 tbs)
  Non-fat sour cream 8 Ounce (1 Carton)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Diced pimiento 4 Ounce, drained (1 Jar)
  Black pepper 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Soft whole wheat breadcrumbs 1⁄4 Cup (4 tbs)
  Paprika 1⁄4 Teaspoon

Cook macaroni according to package directions, omitting salt and fat.
Drain and set aside.
Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot.
Add green pepper, celery, onion, and chicken broth; saute over medium-high heat 3 minutes or until vegetables are tender and liquid evaporates.
Combine vegetables, macaroni, cheese cubes, and next 6 ingredients in a large bowl, stirring well.
Transfer to a 1 1/2-quart baking dish coated with cooking spray.
Bake, uncovered, at 325° for 20 minutes.
Sprinkle with breadcrumbs and paprika; bake an additional 10 minutes or until thoroughly heated.

Recipe Summary

Main Dish

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Light Macaroni Casserole Recipe