Greek Macaroni Bake

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* Exported from MasterCook *

 

Greek Macaroni Bake

 

Recipe By :Bobbie Hinman & Millie Snyder

Serving Size : 6 Preparation Time :0:00

Categories : Chapt:Main Dishes Diet:Vegetarian

Ing:Beans, Peas & Legumes Ing:Cheese

Ing:Eggs Ing:Milk & Dairy

Ing:Pasta Method:Baked

Misc:In RedBook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cooked macaroni

 

Sauce

1 tablespoon olive oil

1 cup chopped onion

16 ounces canned kidney beans -- rinsed and drained (1 can, yields

10 oz.)

16 ounces low sodium tomato sauce

1/2 teaspoon dried oregano

1/8 teaspoon cinnamon

1/16 teaspoon ground nutmeg

1/8 teaspoon pepper

 

Topping

1 cup plain nonfat yogurt

3 egg whites

2 tablespoons grated parmesan cheese

 

Preheat oven to 375ºF. Lightly oil a 6x10 inch baking pan or spray with

nonstick cooking spray.

 

Heat oil in a large nonstick skillet over medium heat. Add onions. Cook until

tender, about 5 minutes. Remove from heat.

 

Add beans to skillet. Mash beans coarsely, using a fork. Add remaining sauce

ingredients. Mix well.

 

Spread 1/2 of the macaroni in bottom of prepared pan. Spread 1/2 of the sauce

evenly over macaroni. Then top with remaining macaroni and then remaining

sauce.

 

Prepare topping: In a small bowl, combine all topping ingredients. Beat with a

fork or wire whisk until well blended. Spoon evenly over casserole.

 

Bake, uncovered, 45 minutes.

 

Cuisine:

" Europe:Greek "

Source:

" Lean and Luscious and Meatless p. 164 "

Copyright:

" 1992 "

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Per Serving (excluding unknown items): 253 Calories; 4g Fat (13.1% calories from

fat); 13g Protein; 43g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 804mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat

Milk; 1/2 Fat.

 

NOTES : Complexity 7-4-12=23; 4.0 points

 

Nutr. Assoc. : 0 0 0 0 0 0 1506 0 0 0 0 0 0 0 0 0

 

Barbara Zanzig Kirkland, WA

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