Creole Macaroni

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 30%
  • Fat: 12.9g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 35.2g
  • Carbohydrate: 33.4g
  • Fiber: 3g
  • Cholesterol: 83mg
  • Iron: 4.2mg
  • Sodium: 800mg
  • Calcium: 230mg

Ingredients

  • 1 pound ground round
  • 1 cup chopped onion (about 1 medium)
  • 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

Preparation

  1. Preheat oven to 350°.
  2. Cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, and stir to crumble. Drain.
  3. 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.
  4. Note: This dish reheats well. Store it in the refrigerator for up to 3 days or in the freezer for up to 1 month.
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