Stove Top Macaroni and Cheese With Tomatoes
photo by Redsie
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- 1 (15 ounce) can chunky tomato sauce
- 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
- 1 tablespoon dried onion flakes
- 1 (2 1/2 ounce) jar sliced mushrooms, drained
- 1 1⁄2 cups shredded low-fat cheddar cheese
- 2 tablespoons dried parsley flakes
- 1⁄4 teaspoon pepper
- 3 cups hot cooked elbow macaroni
directions
- In a large pan mix the tomato sauce, soup, onion flakes and mushrooms.
- Stir in the cheese, parsley, and pepper.
- Cook over medium heat, stirring ofte, until the cheese melts.
- Add the elbow macaroni and mix it well.
- Lower the heat and cover.
- Simmer for 10 minutes, stirring occasionally.
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Reviews
-
Great easy supper. I used the reduced calorie cream of celery soup, real mushrooms (that I sauteed) and the tri-colored macaroni. It was very colorful. The only thing I would omit the next time is the parsley. I do not like the taste of it, so that is a personal preference. Thanks, for a recipe for comfort food without the guilt! Carole in Orlando
-
I couldn't find chunky tomato sauce so used regular and also used full-fat cheese. Otherwise, I followed the recipe, using whole wheat macaroni and twice the amount of mushrooms (I love mushrooms). I cooked the pasta, drained it & then used the same pot to cook the sauce. (A one pot dish! Yay!) Thanks for the recipe ladypit!
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RECIPE SUBMITTED BY
ladypit
Oklahoma City, Oklahoma
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