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    All-Star Melody Casserole

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Do you remember dancing to music from American Bandstand, or are you a big-band "baby" like me, who fox-trotted to Glen Miller? Those are songs we'll never forget--just as this fun and flavorful supper dish is the kind of down-home cooking that defined comfort food then and still does now!
    Serves 6

    List of Ingredients

    • 8 ounces ground 90% lean turkey or beef
    • 1/2 cup chopped green bell pepper
    • 1/2 cup chopped onion
    • 1 (10 3/4-ounce) can Campbell's Healthy Request Tomato Soup
    • 1 3/4 cups (one 15-ounce can) Hunt's Tomato Sauce
    • 1 teaspoon dried parsley flakes
    • 1 1/2 cups hot cooked elbow macaroni, rinsed and drained
    • 1 1/2 cups frozen whole-kernel corn, thawed
    • 4 (3/4-ounce) slices Kraft reduced-fat American cheese


    1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat, green pepper, and onion. Stir in tomato soup, tomato sauce, and parsley flakes. Add macaroni and corn. Mix well to combine. Pour mixture into prepared baking dish. Bake for 20 minutes. Evenly arrange cheese slices over top. Continue baking for 10 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.

    Final Comments

    HINT: 1. 1 cup uncooked elbow macaroni usually cooks to about 1 1/2 cups.
    2. Thaw corn by placing in a colander and rinsing under hot water for one minute.

    Each serving equals:
    HE: 1 2/3 Protein, 1 1/2 Vegetable, 1 Bread, 1/2 Slider, 10 Optional Calorie
    218 Calories, 6gm Fat, 13gm Protein, 28gm Carbohydrate,
    781mg Sodium, 98mg Calcium, 3gm Fiber
    DIABETIC: 1 1/2 Meat, 1 1/2 Vegetable, 1 Starch

    "Cooking Healthy Across America, pg. 336"




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