Ingredients
| 1 | 12-ounce box of uncooked elbow macaroni | 1/3 cup | reduced-fat sour cream | 1 | 14-ounce can diced tomatoes, drained | 1 | 12-ounce can evaporated fat-free milk (or 1 1/2 cups nonfat milk) | 4 | ounces (1 cup) reduced-fat Cheddar cheese, shredded | 2 | teaspoons Dijon mustard | 1/2 | teaspoon black ground pepper | 1/8 | teaspoon ground nutmeg | 2 | tablespoons bread crumbs, dried | 2 | tablespoons Parmesan cheese, grated |
Description
With This Refreshing Take On A Classic Staple, Meet Nearly Half Of Your Daily Calcium Needs In One Serving.
Shape
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter