Macaroni And Tomatoes
- 4 oz. elbow macaroni (1 c.)
- 1 (8 oz.) can stewed tomatoes
- 1 c. sliced mushrooms
- 1/4 tsp. dried oregano, crushed
- dash of pepper
- 1/4 c. shredded and low-fat Cheddar cheese (1 oz.)
- Cook macaroni 6 to 8 minutes or tender; drain well.
- Add undrained tomatoes, mushrooms, oregano and pepper.
- Cover and simmer for 5 minutes or until macaroni is tender and moist of liquid is absorbed.
- Pour into a serving bowl and sprinkle with cheese.
- Makes 6 servings.