Vegetable Cheese Casserole
6 SERVINGS
Ingredients
- 500 ml or 22 ml Special K* Original cereal
- 30 ml or 22 ml soft non-hydrogenated margarine,
- 50 ml or 1/41/4 ml chopped onion
- 50 ml or 1/41/4 ml chopped celery
- 50 ml or 1/41/4 ml chopped carrot
- 15 ml or 11 ml vegetable oil
- pinch or - pepper
- pinch or - oregano leaves
- pinch or - garlic powder
- 1 or - can (28 oz/796 ml) whole peeled tomatoes
- 250 ml or 1 cup elbow macaroni,
- 1 pkg or - 10 oz. frozen chopped spinach, thawed and drained
- 625 ml or 2 1/2 cups 10 oz. shredded Cheddar cheese
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.
PER SERVING:
373 Calories
23 g Fat
26 g Carbohydrate
3 g Dietary Fibre
18 g Protein
586 mg Sodium
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.
