Light Macaroni Casserole

Oxmoor House
10 servings.


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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


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.

Created date

August 2009

Nutritional Information

Calories 95
Caloriesfromfat 4 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.8 g
Carbohydrate 17.6 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 434 mg
Calcium 0.0 mg