Monday, November 17, 2008

Creole Macaroni (8 Points, 10 Points Plus)

serving size: 1 3/4 cups
Yields: 4 Servings

Ingredients

1 pound ground round
* 1 cup chopped onion
* 1 cup sliced mushrooms
* 1 cup cooked medium elbow macaroni
* 1 tablespoon sugar
* 1/2 teaspoon dried Italian seasoning
* 1/4 teaspoon garlic salt
* 1/4 teaspoon black pepper
* 1 (14.5-ounce) can stewed tomatoes, undrained
* 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium tomato soup, undiluted
* Cooking spray
* 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese, divided


Instructions
Preheat oven to 350°.

Cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, and stir to crumble. Drain.

Combine beef mixture, macaroni, and next 6 ingredients (macaroni through soup) in a 2-quart casserole dish coated with cooking spray. Stir in 1/2 cup cheese; sprinkle 1/4 cup cheese over top. Bake at 350° for 30 minutes or until bubbly.

Nutritional Information

Calories: 388 (30% from fat)
Fat: 12.9g (sat 5.3g,mono 4.6g,poly 0.8g)
Protein: 35.2g
Carbohydrate: 33.4g
Fiber: 3g
Cholesterol: 83mg
Iron: 4.2mg
Sodium: 800mg
Calcium: 230mg

Cooking Light, MAY 2000

2 comments:

Bob LaGatta said...

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Oh. You might want to check this out: http://www.technocooks.com for uhm…a different “menu.”

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