Ingredients:
1 (10 3/4 ounce) cans healthy request cream of mushroom soup
1 1/2 cups shredded kraft low-fat cheddar cheese ( 6 oz)
1/2 cup sliced mushrooms, drained ( one 2.5 oz jar)
1/3 cup land o lakes nonfat sour cream
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
2 cups hot cooked elbow macaroni, rinsed and drained
Directions:
Preheat oven to 350 degrees.
Spray an 8×8″ baking dish with butter flavored Pam.
In a medium saucepan, combine mushroom soup and Cheddar cheese.
Cook over medium heat until cheese melts, stirring constantly.
Remove from heat.
Stir in mushrooms, sour cream, parsley flakes, and black pepper.
Add macaroni.
Mix well to combine.
Pour mixture into prepared baking dish.
Bake for 30 minutes.
Place baking dish on a wire rack and let set for 5 minutes.
Servings: 4
Time preparation: 5 min.
Time total: 45 min.