1 cup cooked elbow macaroni, rinsed and drained
1 cup frozen whole kernel corn
1 cup (one 8 ounce can) cream-style corn
3/4 cup (3 ounces) shredded Kraft reduced fat cheddar cheese
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
2 tablespoon Kraft fat free Catalina Dressing
Preheat oven to 350 degrees. Spray an 8 by 8 inch baking dish with butter-flavored cooking spray. In a medium bowl, combine macaroni, frozen corn, and cream style corn. Stir in Cheddar cheese, parsley flakes, black pepper, and Catalina dressing. Pour mixture into prepared baking dish. Bake 30 minutes. Place baking dish on a wire rack and let set 5 minutes. Divide into 6 servings.
HINT: 2/3 cup uncooked macaroni usually cooks to 1 cup.
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