Meals Matter

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Contributed By: sahabo
Pillsbury Casserole Magazine

A crunchy-topped creamy favorite keeps all the rich flavor but sheds half the fat!

Ingredients

CASSEROLE

7 oz. Uncooked elbow macaroni

1 cup Skim milk

4 oz. Shredded reduced-fat cheddar cheese

10 3/4 oz. Can condensed 98% fat-free cream of mushroom soup with 30% less sodium

6 oz. Can water-packed tuna, drained, flaked

4 oz. Can Green Giant mushroom pieces and stems, drained

2 tbsp. Chopped pimientos

1 tbsp. Instant minced onion

1 tsp. Dry mustard

TOPPING

1/3 cup Corn flake crumbs

Butter-flavor nonstick cooking spray

Preparation

1. Cook macaroni to desired doneness as directed on package. Drain.

2. Meanwhile, heat oven to 350 degrees F. Spray 2-quart casserole dish with nonstick cooking spray. In large bowl, combine all remaining casserole ingredients; stir to combine.

3. Add cooked macaroni; stir gently to mix. Pour mixture into sprayed casserole dish. Sprinkle with corn flake crumbs. Gently spray crumbs with butter-flavored nonstick cooking spray.

4. Bake at 350 degrees F for 25 to 35 minutes or until thoroughly heated.

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