This and That Pasta Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
ounces |
elbow macaroni |
|
4 |
quarts |
boiling water |
|
1 |
cup |
chunky tomato sauce -- * see recipe |
|
2 |
whole |
beef hot dogs -- sliced |
|
1 |
teaspoon |
Italian seasoning |
|
1 |
teaspoon |
balsamic vinegar |
|
2 1/4 |
ounces |
black olives -- sliced |
|
4 |
ounces |
mushroom caps -- sliced |
|
2 |
ounces |
pimientos -- diced |
|
1/2 |
cup |
croutons -- seasoned |
|
1/2 |
cup |
low sodium cheddar cheese -- shredded |
| Heat oven to 325°F. Put macaroni in boiling water and cook until al dente. Put tomato sauce, hot dogs, Italian seasoning, balsamic, olives, mushrooms and pimentos in a saucepan and heat through. Drain macaroni and combine with sauce. Put into a 1 quart casserole dish. Sprinkle croutons and cheese over top. Cover and bake for 15 to 20 minutes or until heated through and cheese melts. |
|
Makes 6 servings. |
| Per Serving: 280 Calories; 11g Fat (36.2% calories from fat); 10g Protein; 33g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 436mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat. |