Microwave Veggie Casserole
Ingredients
- 7 ounces package shell macaroni
- 1 cup fat free chicken broth
- 1 large onion, sliced
- 2 cups sliced carrots
- 1 cup chopped celery
- 1 garlic clove, minced
- 2 cups tomatoes, peeled & cubed
- 1/2 teaspoon sage
- 1/2 teaspoon oregano
- 1/4 teaspoon white pepper
- 1/4 teaspoon basil
- 1/8 teaspoon thyme
- 1/8 teaspoon rosemary
- 2 -16 ounce cans kidney beans, drained
- Grated fat free Parmesan cheese
Instructions
Cook macaroni according to package directions, drain and set aside. Meanwhile, in large microwave bowl, heat broth on high for 2 minutes. Add onions, carrots, celery and garlic. Stir to combine. Microwave on high for 10 to 12 minutes or until tender. Add tomatoes and seasonings. Stir to combine. Microwave, covered on medium high for 6 minutes. Stir in kidney beans. Microwave, covered on high for 10 minutes. Stir in macaroni and continue to cook on medium high for 5 minutes, stirring occasionally. Sprinkle with Parmesan cheese just before serving. Serve hot. Makes 8 servings.
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