Eggs Goldenrod Recipe
Ingredients
| Elbow macaroni | 2 Cup (16 tbs), uncooked | |
| Asparagus | 1 Can (10oz), condensed | |
| Milk | 3/4 Cup (16 tbs) | |
| Cheddar Cheese | 3/4 Cup (16 tbs), grated | |
| Instant minced onion | 1 Tablespoon | |
| Parsley flakes | 1 Tablespoon | |
| Prepared mustard | 2 Teaspoon | |
| 6 stuffed green olives, sliced | ||
| 4 hard-cooked eggs, sliced | ||
| Toast or English muffins | ||
Directions
Cook macaroni according to package directions; drain.
Combine soup and milk in large saucepan; stir over low heat until well blended.
Add cheese and stir until melted.
Add onion, parsley, mustard and olives; blend well.
Add macaroni and egg slices; heat to serving temperature.
Serve over buttered toast triangles or English muffins.
Garnish with stuffed green olive slices, if desired.
Combine soup and milk in large saucepan; stir over low heat until well blended.
Add cheese and stir until melted.
Add onion, parsley, mustard and olives; blend well.
Add macaroni and egg slices; heat to serving temperature.
Serve over buttered toast triangles or English muffins.
Garnish with stuffed green olive slices, if desired.
Chef
