Greek Macaroni Bake
Source: Lean, Luscious & Meatless
Author: Bobbie Hinman/Millie Synder
Servings: 6
Type: Vegetarian
Total Time: Approx. 1 hour

1 tbsp olive oil
1 cup chopped onions
1 (1-lb) can kidney beans, rinsed and drained
2 (8-oz) cans salt-free tomato sauce
1/2 tsp dried oregano
1/8 tsp ground cinnamon
1/16 tsp ground nutmeg
1/8 tsp pepper
salt to taste

3 cups cooked elbow macaroni

1 cup plain nonfat yogurt
3 egg whites
2 tbsp grated Parmesan cheese

  1. Preheat the oven to 375-degrees. Lightly oil a 6" x 10" baking pan or spray with nonstick cooking spray.

  2. Heat oil in a large nonstick skillet over medium heat. Add onions. Cook until tender, about 5 minutes. Remove from heat.

  3. Add beans to skillet. Mash beans coursely, using a fork. Add remaining sauce ingredients. Mix well.

  4. Spread 1/2 of the macaroni in bottom of prepared pan. Spread 1/2 of the sauce evenly over the macaroni. Then top with remaining macaroni and sauce.

  5. Prepare topping: In a small bowl, combine all topping ingredients. Beat with a fork or wire whisk until well blended. Spoon evenly over casserole.

  6. Bake uncovered for 45 minutes. If browner topping is desired, place finished casserole under the broiler for a few minutes. Let stand for 5 minutes before serving.

Per serving:
Calories: 248 Fat: 4 g Carbohydrates: 40 g Cholesterol: 2 mg Sodium: 203 mg Protein: 13 g

1 vegetable, 1/2 fat, 1 protein, 1 bread/starch, and 30 additional calories

Lean, Luscious & Meatless (Vol 3)
by Bobbie Hinman/Millie Snyder
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