Meals Matter

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Contributed By: tscholes
Jyl Steinback

Ingredients

1/4 cup Nonfat chicken broth

1/4 cup Frozen diced onions

1/4 cup Frozen diced green bell peppers

1 tsp Mexican seasoning

1 cup Uncooked elbow macaroni or small shell pasta

1 1/4 cups Nonfat shredded cheddar cheese

1 16-oz. Can whole kernel corn, drained

1 16-oz. Can cream-style corn

Dash pepper

Preparation

Spray nonstick skillet with cooking spray; add broth and heat over med-high heat. Add onions and bell peppers; sprinkle with Mexican seasoning and cook, stirring frequently, until vegetables are softened. Preheat oven to 350 F. Spray 2-qt casserole with cooking spray; combine onion mixture with remaining ingredients

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