Light Macaroni Casserole

15 ingredients
3 steps

Ingredients

  • 1 cup elbow macaroni, uncooked
  • Vegetable cooking spray
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped celery
  • 1/3 cup chopped onion
  • 1/4 cup canned no-salt-added chicken broth, undiluted
  • 2 ounces nonfat process cheese spread loaf, cubed
  • 1 cup nonfat mayonnaise
  • 1 (8-ounce) carton nonfat sour cream alternative
  • 1 (4-ounce) can sliced mushrooms, drained
  • 1 (4-ounce) jar diced pimiento, drained
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1/4 cup soft whole wheat breadcrumbs
  • 1/4 teaspoon paprika

Directions

  1. 1
    Cook macaroni according to package directions, omitting salt and fat. Drain and set aside.
  2. 2
    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.
  3. 3
    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.

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