Recipe for Light Macaroni and Cheese Casserole 
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Yield:
12 servings
Ingredients:
Amount Ingredient
6 oz elbow macaroni -- uncooked
Vegetable cooking spray
1 tsp vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup shredded lowfat cheddar cheese
1 cup lowfat mayonnaise
1/4 tsp ground black pepper
3/4 oz lowfat cream of celery soup, condensed - undiluted
4 oz sliced mushrooms from a jar -- drained
2 oz pimientos -- diced and undrained
Instructions:
Instructions: Cook macaroni according to package directions, omitting salt and fat; drain.

Place in a large bowl and set aside.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add onion and green pepper; saute until tender. Add sauteed vegetables, cheese, and next 5 ingredients to macaroni; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Sprinkle crushed corn flakes over macaroni mixture. Bake, uncovered, at 350 degrees F. for 40 minutes or until thoroughly heated. 12 servings.

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