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Makes 8 servings
1 package (7 ounces) elbow macaroni (2 cups), cooked and drained
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 can (4 ounces) sliced mushrooms, drained
1 cup Bisquick® Reduced Fat baking mix
1 3/4 cups fat-free (skim) milk
1 1/4 cups fat-free cholesterol-free egg product
2/3 cup grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2/3 cup reduced-fat shredded Cheddar cheese
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| Instructions |
| Heat oven to 375°. Grease rectangular baking dish, 11x7x1 1/2inches. Stir together macaroni, spinach and mushrooms; spread in dish.
Beat remaining ingredients except Cheddar cheese in large bowl with wire whisk or hand beater about 1 minute or until almost smooth; stir in Cheddar cheese. Pour over spinach mixture.
Bake uncovered 40 to 45 minutes or until golden brown.
High Altitude (3500-6500 ft.): No changes.
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| Source: http://www.bisquick.com |
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