Creamy Egg and Macaroni Bake Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Cream of celery | 1 Can (10oz), condensed | |
| Milk | 3/4 Cup (16 tbs) | |
| Green pepper | 2 Tablespoon, finely chopped | |
| Onion | 1 Tablespoon, minced | |
| Worcestershire sauce | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Elbow macaroni | 1 Cup (16 tbs), uncooked | |
| 4 hard-cooked eggs, sliced | ||
| Buttered bread crumbs | ||
| Grated Parmesan cheese | ||
Directions
Combine soup, milk, green pepper, onion, Worcestershire and salt in saucepan; bring to boil over medium heat, stirring constantly.
Cook macaroni according to package directions; drain.
Arrange a layer of egg slices in bottom of buttered 1 1/2-quart casserole.
Cover with 1/3 of the macaroni.
Repeat layering twice.
Top with soup mixture.
Combine buttered bread crumbs and cheese.
Sprinkle over top of casserole.
Bake at 350° 20 minutes, or until hot and bubbly.
Cook macaroni according to package directions; drain.
Arrange a layer of egg slices in bottom of buttered 1 1/2-quart casserole.
Cover with 1/3 of the macaroni.
Repeat layering twice.
Top with soup mixture.
Combine buttered bread crumbs and cheese.
Sprinkle over top of casserole.
Bake at 350° 20 minutes, or until hot and bubbly.
Chef
