Home Again Macaroni Bake

• ¾ c. sliced onion
• ½ c. finely chopped celery
• 1 ¾ c. stewed tomatoes, chopped and un-drained
• 1 (10 ¾ ounce) can Healthy Request Tomato Soup
• 1 ½ t. Worcestershire sauce
• 1 t. dried parsley flakes
• 1/8 t. black pepper
• 3 c. hot cooked elbow macaroni, rinsed and drained (2 cups uncooked)
• 1 c. + 2 T shredded Kraft reduced-fat Cheddar cheese

1. Preheat oven to 375 degrees. Spray an 8-by-12 inch baking dish with butter-flavored cooking spray.
   
2. In a large skillet sprayed with butter-flavored cooking spray, sauté onion and celery for 6 to 8 minutes or until tender.
   Stir in un-drained stewed tomatoes, tomato soup, Worcestershire sauce, parsley flakes, and black pepper.
   
3. Add macaroni and ¾ c. cheddar cheese. Mix well to combine.
   
4. Spread mixture into prepared baking dish.
   Sprinkle remaining Cheddar cheese evenly over top. Bake for 25 to 30 minutes.
   
5. Place baking dish on a wire rack and let set for 5 minutes.
   

Divide into 6 servings = 4 points per serving.