Macaroni Casserole
Recipe: #18
August 04, 2011
Categories: Salads, July 4th, Labor Day, Picnic, Potluck, Oven Bake, Vegetarian, Macaroni, Vegetarian Dinner, more
"You can add in a small chopped onion and/or a can of drained sliced mushrooms if desired and/or some chopped cooked chicken, I usually add in two finely chopped cooked chicken breasts"
Ingredients
Nutritional
- Serving Size: 1 (259.7 g)
- Calories 736
- Total Fat - 41 g
- Saturated Fat - 22.8 g
- Cholesterol - 212.2 mg
- Sodium - 1071.6 mg
- Total Carbohydrate - 67.7 g
- Dietary Fiber - 7 g
- Sugars - 1.6 g
- Protein - 29.7 g
- Calcium - 513.9 mg
- Iron - 3.8 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
Grease a 3-quart casserole dish (I made this in an 13 x 9-inch baking dish which was just fine).
Step 3
Cook macaroni just until tender to bite (only about 3-4 minutes, do not cook the macaroni until fully soft it will cook more in the oven) drain then return macaroni to pan and mix in 1/3 cup butter until melted, then remove from heat completely.
Step 4
In a mixing bowl whisk the eggs with cream, hot sauce, 1 teaspoon garlic powder, 1/2 to 1 teaspoon salt, and pepper to blend; mix in macaroni with 1-1/2 cups shredded cheddar cheese .
Step 5
Pour mixture into casserole dish.
Step 6
Spread the cream of mushroom soup over the top, then sprinkle remaining 1 cup of shredded cheddar cheese and 1/2 cup bread crumbs evenly over top (can use more cheese and breadcrumbs if you like).
Step 7
Bake about 25 minutes or until hot an bubbly and top feels slightly crusty.
Tips
No special items needed.