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| 8 x ca. 30 g | Uncooked macaroni (2 cups) |
| 1 | green pepper chopped |
| 1 | Onion chopped |
| 2 Tasse | Canned kidney beans |
| 1/2 Tasse | Frozen or canned corn |
| 1 Tasse | tomatoes canned |
| 1/2 Teelöffel | pepper ground |
| 1/2 Tasse | cheddar cheese grated |
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Place elbow macaroni in 2 quart casserole. Cover with hot tap water. Microwave at high for 5-6 min, then at med. For 6 min. Set aside until macaroni is al dente. Drain. Or Cook on stovetop according to package directions - mine cooks in 8 minutes.
Add remaining ingredients except cheese. Cover with lid or plastic wrap and microwave at high for 10 min, then at medium for 10 min. Or continue cooking on the stove top until heated through.
Sprinkle with cheese and let stand until cheese is melted.
Each serving 1 cup, 241 calories 32 g carbohydrates, 12 g protein, 7 g fat 1 starch choice, 1 protein, 1 milk, 1 fruit & veg, 1/2 fats & oils
Shared but not tested by Elizabeth Rodier Oct 93.
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