Back at the Ranch Casserole

 If you’ve resolved to eat more beans and vegetables this year, here’s a casserole that the whole family will like that is ready in less than 30 minutes, and only uses one pan and doesn’t heat up the oven.

Kids and adults both like the wagon-wheel pasta shapes, but elbows or medium shells cook in the same time.  Serve it with a green vegetable and/or a green salad.  If you have hearty eaters, add a little corn bread too.                  

Back at the Ranch Casserole

  3           Ounces  Pasta -- wagon wheels, dry

     ½       Cup  Onion -- chopped

     ¼       Cup  Green Pepper -- chopped

  2          Teaspoons  Olive Oil

  1           Teaspoon  Chili Powder

  14        Ounces  Canned Tomatoes -- cut up (or 1 pint)

     ½       Teaspoon  Garlic -- minced

  8          Ounces  Canned Kidney Beans -- rinsed and drained

  4          Ounces  Frozen Corn -- thawed

     ¼       Cup  Shredded Cheddar Cheese -- 1 ounce

In a medium saucepan, cook and stir onion and green pepper in oil over medium-high heat until vegetables are tender, about 3 minutes.  Stir in the chili powder; cook and stir for 1 minute.

Stir in the undrained tomatoes, garlic and macaroni.  Bring to boiling; reduce heat.  Simmer,  covered, about 15 minutes or until desired consistency, stirring often.  During last 5 minutes, stir kidney beans and corn into tomato mixture, continue cooking 5 more minutes or until pasta is tender and sauce is thickened. 

To serve, sprinkle with shredded cheese.

Makes four 1-cup servings.

Cost:  $2.52 or 63¢ per serving

Per Serving: 232 Calories; 6g Fat (21.0% calories from fat); 10g Protein; 38g Carbohydrate; 7g Dietary Fiber; 7mg Cholesterol; 394mg Sodium.  Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.