Macaroni Casserole PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 16:00

1 box small elbow macaroni 1 pound sharp cheddar cheese, grated 1 can mushroom soup 1 small can sliced mushrooms with juice 1 cup mayonnaise ¼ cup finely chopped onion ¼ cup finely chopped bell pepper 3 TBS melted butter 1...

  • 1 box small elbow macaroni
  • 1 pound sharp cheddar cheese, grated
  • 1 can mushroom soup
  • 1 small can sliced mushrooms with juice
  • 1 cup mayonnaise
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped bell pepper
  • 3 TBS melted butter
  • 1 small package Roquefort cheese
  • 1 ½ cups cracker crumbs
  1. Prepare macaroni according to package directions; rinse and drain
  2. Into a bowl combine cooked macaroni with next 6 ingredients and mix well
  3. Place mixture into a 1 ½ t0 2-quart casserole
  4. Into a small bowl combine melted butter and Roquefort cheese; combine with cracker crumbs; sprinkle over macaroni
  5. Bake at 350° for 30 minutes

Serves 8-10

This recipe freezes well before baking; remove from freezer, defrost and bake