Nacho Casserole - Veggie Version
A Mexican classic turns vegetarian and still tastes great.
Ingredients
- 500 ml or 2 cups Special K* Original cereal
- 30 ml ou 2 tbsp taco sauce
- 50 ml or 1/4 cup chopped onions
- 50 ml or 1/4 cup Chopped celery
- 50 ml or 1/4 cup chopped carrot
- 15 ml or 1 tbsp Vegetable Oil
- 425 ml or 1 3/4 cups (1 can) Whole peeled tomatoes not drained
- 250 ml or 1 cup Elbow macaroni, cooked and drained
- 1 pkg or 10 oz. Frozen chopped spinach, thawed and drained
- 625 ml or 2 1/2 cups shredded cheddar cheese
- Dash Pepper
- Pinch Oregano Leaves
- Dash Garlic powder
- - reduced-fat sour cream
Directions
1. Combine crushed cereal and margarine. Set aside for topping.
2. In large fry pan, cook onion, celery and carrot in oil until tender. Stir in pepper, oregano, garlic powder and tomatoes, cutting tomatoes into pieces. Bring to boil and simmer uncovered about 20 minutes.
3. Stir in macaroni, spinach and cheese. Pour into 2 L casserole. Sprinkle with cereal topping.
4. Bake at 175°C (350°F) about 25 minutes or until lightly browned. Add sour cream if desired.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
