Light Macaroni Casserole
|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)|
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.