Baked Macaroni and Mushrooms Recipe
Ingredients
| Butter | 3 Tablespoon | |
| White onion | 1 Large, finely chopped | |
| 1 pound of fresh mushrooms, coarsely chopped | ||
| 12 ounces of elbow macaroni, cooked al dente, drained | ||
| 2 cups of medium cream | ||
| Eggs | 2 , beaten | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Breadcrumbs | 1/2 Cup (16 tbs) | |
Directions
In a saucepan, melt the butter, and cook the onion until soft.
Add the mushrooms, and cook for 4 minutes.
In a buttered casserole or baking dish, evenly spread a layer of half of the macaroni.
Sprinkle the onions and mushrooms evenly on top, and cover with a layer of the remaining macaroni.
In a bowl, blend the cream, eggs, salt, and pepper; pour over the macaroni.
Sprinkle the top with breadcrumbs; bake, uncovered, in a preheated 350-degree oven for 25 minutes, or until the custard has set and the top is golden.
Add the mushrooms, and cook for 4 minutes.
In a buttered casserole or baking dish, evenly spread a layer of half of the macaroni.
Sprinkle the onions and mushrooms evenly on top, and cover with a layer of the remaining macaroni.
In a bowl, blend the cream, eggs, salt, and pepper; pour over the macaroni.
Sprinkle the top with breadcrumbs; bake, uncovered, in a preheated 350-degree oven for 25 minutes, or until the custard has set and the top is golden.
Chef
