Velveeta Golden Glory Casserole
Recipe: #20388
July 29, 2015
Categories: Casseroles, Cheese, Brunch, Mothers Day, Potluck, Oven Bake, Vegetarian, Fresh Tomatoes, Processed Cheese, Macaroni, Vegetarian Dinner, more
"From Kraft, 1949. Very pretty casserole for meatless Mondays"
Ingredients
-
- Garnish
-
-
Nutritional
- Serving Size: 1 (441.9 g)
- Calories 699.8
- Total Fat - 31.1 g
- Saturated Fat - 16.1 g
- Cholesterol - 279 mg
- Sodium - 1067.2 mg
- Total Carbohydrate - 57 g
- Dietary Fiber - 3.9 g
- Sugars - 9 g
- Protein - 48 g
- Calcium - 1125.1 mg
- Iron - 2.4 mg
- Vitamin C - 23.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Boil the macaroni until al dente; drain (I cook eggs with macaroni myself).
Step 2
Cut the hard boiled eggs in half.
Step 3
Combine the egg yolks with the mayonnaise, season if you wish with salt and pepper (it is salty enough for me).
Step 4
In double broiler, add the milk and cheese, whisk until melted. Pepper.
Step 5
Combine 1/2 the cheese mixture with the macaroni, then pour into a Pam sprayed round casserole dish.
Step 6
Put the stuffed eggs in a ring on top. Pour rest of cheese sauce on top of eggs (I would sprinkle with paprika).
Step 7
Bake 20 minutes at 350 degrees.
Step 8
Put casserole on plate arrange tomatoes around bowl.
Tips
No special items needed.