* 1 (15 oz.) can chunky tomato sauce
* 1 (10 3/4 oz.) can lite cream of mushroom soup
* 1 TBSP dried onion flakes
* 1 (2.5 oz) jar sliced mushrooms, drained
* 1 1/2 C reduced-fat Cheddar cheese, shredded
* 2 tsp. dried parsley
* 1/4 tsp. black pepper
* 3 C elbow macaroni, cooked, drained and still hot
Directions
1. Place the tomato sauce in a large skillet over medium heat.
2. Add the mushroom soup and onion flakes.
3. Stir to combine.
4. Stir in the mushrooms.
5. Bring to a slight boil.
6. Stir in the cheese, parsley and black pepper.
7. Stir continuously allows the mixture to cook until the cheese has completely melted.
8. Reduce the heat to low.
9. Stir in the macaroni.
10. Cover the skillet and continue cooking on low for 10 minutes or until completely heated through.
