Yield: 8 servings
|1 pack||Elbow macaroni (7 ounces) cooked and drained|
|8 ounces||Grated cheddar cheese|
|16 ounces||Van Camp's Pork and Beans undrained|
|8 ounces||Stewed tomatoes|
|1||Green bell pepper; diced|
|1||Red bell pepper; diced|
|½ cup||Grated parmesan cheese|
Heat oven to 375 F. Grease 8-inch square glass baking dish. Combine macaroni, 1-½ cups cheddar cheese, pork and beans, tomatoes and bell peppers; mix well. Spoon into prepared dish. Sprinkle with remaining cheddar cheese and parmesan cheese.* Bake 25 to 30 minutes or until heated through. Let stand 10 minutes before serving.
*NOTE: At this point, casserole may be covered and refrigerated.
Increase baking time to 35 to 40 minutes. Let stand 10 minutes before serving.
NUTRITIONAL ANALYSIS per serving: * calories 300 * carbohydrates 32 g * protein 16 g * fat 12 g * calcium 330 mg * sodium 590 mg * cholesterol 35 mg * dietary fiber 6 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias