Ingredients
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1 (15 ounce) can chunky tomato sauce
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1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
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1 tablespoon dried onion flakes
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1 (2 1/2 ounce) jar sliced mushrooms, drained
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1 1/2 cups shredded low-fat cheddar cheese
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2 tablespoons dried parsley flakes
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1/4 teaspoon pepper
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3 cups hot cooked elbow macaroni
Instructions
- 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.