Sunday, 5 December 2010

Macaroni and Cheese Casserole

Macaroni and Cheese Casserole

Now POINTS value | 5.5
Servings | 6
Preparation Time | 15 min
Cooking Time | 25 min
Level of Difficulty | Easy

main meals | This creamy pasta bake will satisfy the whole family and is also quick and easy to make.


5 spray low-fat cooking spray
225 g uncooked pasta, (8 oz) macaroni or other small pasta
295 g Campbells Condensed Classics Cream of Celery Soup, Chicken Soup, or other low fat brand
225 g half-fat cheddar cheese, (8 oz)
1/2 medium red green or yellow pepper(s), chopped
175 g Morrison's Pimento Olives in Brine, (6 oz) (canned or in a jar), chopped
5 portion Ryvita Original Rye Crispbread, (approx 50g /2oz), crumbled


Preheat oven to Gas Mark 6/200C/180C fan/400F. Spray a 1l (1pt) casserole dish with cooking spray.

Cook macaroni in a large pan of boiling water until for half the cooking time on the packet; drain and transfer to a large bowl. Add the soup, a can of water, cheese, pepper and pimentos; mix well to combine.

Transfer the mixture to the prepared baking dish and top with cripsbread crumbs.

Bake, uncovered, until top is golden, about 20 to 25 minutes.

(Originally posted by Dee)

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