Meatless Italian Macaroni Bake

From: Domestic Goddess

On May 1, 2008

This was ok for a meatless dish. I did alter the ingredients to my liking. I decreased the macaroni to a 1-3/4 cups, but increased the mozzarella to 1-1/4 cups, (adding a 3/4 cup to the casserole, and topping it off with a 1/2 cup of the cheese). I also increased the mayonnaise to a 3/4 cup, and used Kraft Light Mayonnasie, as that's what I had on hand. Next time I may use Hellman's, (regular mayonnasie) to see if it makes a difference as to the taste of the dish. The Italian Seasoning gave the dish some flavor, but found the dish still needed a bit more flavor, as hubby and I sprinkled on a bit of salt at the dinner table. Adding abit more mayonnaise, and cutting back on the macaroni, makes for a much creamier dish. Cookin'withGas, thank you for the recipe!!

From: pha

On Mar 18, 2008

Very nice for a meatless dinner. Next time will try the Mexican seasonings.

From: Mariah

On Mar 14, 2008

YUMMY! The mayo really makes this dish. I used mozzarella/provolone blend because DH isn't a huge mozza fan. This was an excellent meatless entree that I will make often. Both the kiddos told me it was "delicious". Thank you a million times!

From: Starrynews

On Feb 4, 2008

Great! Easy, quick, and filling. Can't ask for more! I used the low-sodium and low-fat options specified. Thanks for a keeper!