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Vegetarian Macaroni Casserole

Microwaverina's picture
Ingredients
  Elbow macaroni 1 3⁄4 Cup (28 tbs)
  Chopped onions 1⁄2 Cup (8 tbs)
  Chopped green peppers 1⁄2 Cup (8 tbs)
  Shredded reduced fat cheddar cheese 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Chopped canned tomatoes 2 Cup (32 tbs), drained
  Minced fresh parsley 1 Tablespoon
  Minced fresh basil/1/4 teaspoon dried basil 1 Teaspoon
  Grated lemon rind 1⁄4 Teaspoon
Directions

Cook the macaroni in a large pot of boiling water until just tender, about 5 to 6 minutes.
Drain, rinse with cold water, place in a bowl, and set aside.
In a 2-quart casserole, combine the onions, peppers, and garlic.
Microwave on high for 3 minutes, or until crisp-tender.
Stir in the mushrooms.
Microwave on high for 3 minutes.
Drain off and discard any liquid.
Add the macaroni, tomatoes, Cheddar, parsley, basil, and lemon rind.
Cover with a lid and microwave on high for 4 minutes.
Remove the lid and microwave on medium (50% power) for 8 to 10 minutes, or until the vegetables are cooked through and the cheese is melted.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Mushroom

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