Ingredients:

1 (12-oz) pkg. small pasta shell macaroni

1 egg

2 cups low-fat milk

2 Tbsp butter, melted

2 1⁄2 cups shredded sharp cheddar cheese

1 (10-oz) pkg. frozen mixed peas and carrots

1 cup red kidney beans (from can), drained and rinsed

 

Directions:

Bring large pot of water to a boil, add pasta and cook for 3 minutes. Add frozen peas and carrots mixture and cook for 5–7 minutes or until pasta is tender. Drain and set aside. In large bowl, whisk egg and milk together. Add melted butter and cheese and stir well. Toss in pasta and vegetables; then stir in beans. Put entire mixture into lightly greased large casserole dish (spread evenly). Bake uncovered in a 350 ? oven for 25–30 minutes or until top is lightly browned. 

 

Serves 4.