Ingredients:
1 (15 ounce) cans chunky tomato sauce
1 (10 3/4 ounce) cans 98% fat-free cream of mushroom soup
1 tablespoon dried onion flakes
1 (2 1/2 ounce) jars sliced mushrooms, drained
1 1/2 cups shredded low-fat cheddar cheese
2 tablespoons dried parsley flakes
1/4 teaspoon pepper
3 cups hot cooked elbow macaroni
Directions:
In a large pan mix the tomato sauce, soup, onion flakes and mushrooms.
Stir in the cheese, parsley, and pepper.
Cook over medium heat, stirring ofte, until the cheese melts.
Add the elbow macaroni and mix it well.
Lower the heat and cover.
Simmer for 10 minutes, stirring occasionally.
Servings: Serve
Time preparation: 5 min.
Time total: 20 min.