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Ingredients Jump to Instructions ↓

  1. 8 oz 227g Uncooked macaroni - (2 cups)

  2. 1 Green pepper - chopped

  3. 1 Onion - chopped

  4. 2 cups 320g / 11oz Canned kidney beans

  5. 1/2 cup 31g / 1.1oz Frozen or canned corn

  6. 1 cup 62g / 2 1/5oz Canned tomatoes

  7. 1/2 teaspoon 2 1/2ml Freshly ground pepper

  8. 1/2 cup 73g / 2.6oz Grated cheddar cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place elbow macaroni in 2 quart casserole. Cover with hot tap water. Microwave at high for 5-6 min, then at med. for 6 min. Set aside until macaroni is al dente. Drain. OR Cook on stovetop according to package directions - mine cooks in 8 minutes. Add remaining ingredients except cheese. Cover with lid or plastic wrap and microwave at high for 10 min, then at medium for 10 min. OR continue cooking on the stove top until heated through. Sprinkle with cheese and let stand until cheese is melted.

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