Macaroni Bake

Ingredients

2 cups (500 mL) dry elbow macaroni
8 eggs
1 cup (250 mL) skim milk
1 can (10 oz/284 mL) condensed cheddar cheese soup
1/2 cup (125 mL) onion, finely chopped
1/2 cup (125 mL) green pepper
1 tsp (5 mL) Italian seasoning
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) garlic powder
cooking spray
3/4 cup (175 mL) tomato sauce, pizza sauce or spaghetti sauce
1/2 cup (125 mL) cheddar cheese, shredded
2 tbsp (30 mL) fresh parsley, chopped

Directions

Cook macaroni according to package directions; drain well. Whisk eggs with milk and soup in a large bowl. Stir in onion, green pepper, Italian seasoning, dry mustard and garlic powder. Stir egg mixture into macaroni. Spray a 2 1/2 quart (2.5 L) casserole dish* with cooking spray. Pour pasta mixture into casserole dish. Bake in a 180° C (350° F) oven for 10 minutes; stir pasta mixture. Bake for another 10 minutes; stir pasta mixture. Spread tomato sauce over pasta mixture. Sprinkle with cheese and parsley. Bake for 8 minutes or until top is bubbly and cheese is melted.

*Or six 2 cip (500 mL) individual casserole dishes.

Makes: 6 servings

Preparation: 5 minutes

Cooking: 36 minutes

Nutrients per serving:

Calories: 293
Protein: 17.6 g
Carbohydrate: 32.4 g
Fat: 10.0 g