Week 4 Recipes “Use Your Noodle” Bake Servings: 24
Ingredient Macaroni, whole grain Evaporated milk, fat-free Egg, beaten Pepper, black Mozzarella cheese, part-skim, shredded Cheddar cheese, shredded Tomatoes, sliced Onions, chopped Peppers, green, chopped White (Northern) beans, drained and rinsed Squash, sliced Parmesan cheese, grated
Weight or Measure 3 cups 4 cups 2 1 tsp ½ cup 1 cup 2 cups 2 cups 2 cups 2 cups 2 cups ½ cup
Instructions: 1. Preheat oven to 350°F. 2. Cook macaroni as directed. Drain, set aside. 3. Peel and slice squash. Place in large saucepan with water. 4. Bring to a boil. Reduce heat and cook until squash is tender. Mash. 5. In bowl, combine onions, tomatoes, peppers, macaroni, milk, mozzarella and cheddar cheese, pepper and beans, and mix thoroughly. 6. Add squash. Stir to combine. 7. Spray casserole dish with non-stick cooking spray. 8. Transfer mixture into casserole dish. 9. Sprinkle parmesan cheese on top. 10. Bake for 25 minutes or until bubbly. Let sit before serving. CACFP Guidelines: 1 slice provides: • ½ oz equivalent of grains • ¼ cup equivalent of vegetables • 1.5 oz equivalent of meat/meat alternate
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