NOODLE-CHEESE-VEGETABLE CASSEROLE

January 13, 2010 at 5:47PM

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.

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