NOODLE-CHEESE-VEGETABLE CASSEROLE
Serves 4.
Note: Adapted from the Feb. 25, 1976, edition of Taste. Author Ann Burckhardt suggested adding 1 can of tuna, drained, when stirring in cheese.
• 2 c. whole-wheat macaroni
• 2 tbsp. olive oil, plus extra for casserole
• 2 ribs celery, diced
• 1 medium onion, diced
• 1 small green pepper, seeded and diced
• 1 c. chopped broccoli or zucchini
• 2 c. shredded Colby or Monterey Jack cheese, divided
• Salt and freshly ground black pepper, to taste
• 2 tbsp. wheat germ
Directions
Preheat oven to 300 degrees. Lightly oil bottom and sides of a 2-quart casserole.
Cook macaroni according to directions on package.
In a large pan over medium-high heat, warm olive oil. Add celery, onion, green pepper and broccoli (or zucchini) and sauté for 2 minutes. Stir in drained macaroni and 11/2 cups cheese. Season with salt and pepper and transfer mixture to prepared casserole.
Top with remaining 1/2 cup cheese, sprinkle with wheat germ and bake, uncovered, for 15 to 20 minutes. Remove from oven and serve immediately.
Nutrition information per serving:
Calories540Fat26 gSaturated fat13 gSodium620 mg
Carbohydrates56 gCalcium440 mg
Protein25 gCholesterol54 mgDietary fiber7 g
Diabetic exchanges per serving: 2 vegetable, 3 bread/starch, 2 medium-fat meat, 2 fat.
Livestream on startribune.com: Arizona State commit Jack Butterworth and the Skippers take on the Hornets starting at 4 p.m.
