Meals Matter

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Contributed By: kryner
Cooking Healthy with a Man in Mind by JoAnna M Lund

One of my husband's favorite casseroles ...

Ingredients

Butter-flavor cooking spray

1 10 3.4 ounce Can Healthy Request Cream of Mushroom soup

1/3 cup Skim milk

1 tsp Dried onion flakes

1 tsp Dried parsley flakes

1/4 tsp Black pepper

1 1/2 cups (6 ounces) shredded reduced-fat Cheddar cheese

2 1/2 cups Hot cooked elbow macaroni, well drained

1/2 cup Frozen peas, thawed

1 1/2 cups (9 ounces) diced extra-lean ham (97% fat-free or better)

Preparation

Start the water boiling for the macaroni. (Hint: 1 2/3 cups uncooked macaroni typically cooks to about 2 1/2 cups.) Preheat the oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.

In a large skillet, combine mushroom soup, skim milk, onion flakes, parsley flakes, and black pepper over medium heat. Add the Cheddar cheese, stirring often, until cheese melts.

In the meantime, cook the macaroni according to package directions. When done, drain well.

Add macaroni, peas and ham to the soup mixture. Mix well to combine.

Spread mixture into prepared baking dish. Bake 30 minutes. Place baking dish on a wire rack and let set 5 minutes. Cut into 6 servings.

Cook's Notes

This freezes beautifully. I prepare a double or triple batch, bake one and freeze the others for use later. I use freezer bags for the extra batches. When preparing, I thaw these, spread in a sprayed baking dish and proceed as above.

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