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Macaroni Olive Gratin Recipe
|Elbow macaroni||1 Cup (16 tbs) (Uncooked)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Olive oil||2 Tablespoon|
|Mayonnaise||1 Cup (16 tbs)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Sour cream||8 Ounce (1 Carton)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Canned sliced ripe olives||4 Ounce, drained (1 Can)|
|Diced pimiento||4 Ounce, drained (1 Jar)|
|Black pepper||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Italian seasoned bread crumbs||1⁄4 Cup (4 tbs)|
|Margarine||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 3394 Calories from Fat 2723
% Daily Value*
Total Fat 305 g469.6%
Saturated Fat 64.1 g320.5%
Trans Fat 0 g
Cholesterol 335.8 mg
Sodium 3231.5 mg134.6%
Total Carbohydrates 125 g41.8%
Dietary Fiber 12.3 g49.1%
Sugars 19.8 g
Protein 36 g71.4%
Vitamin A 96.8% Vitamin C 76.7%
Calcium 82.8% Iron 43.7%
*Based on a 2000 Calorie diet
Drain and set aside.
Saute green pepper, celery, and onion in hot olive oil in a medium skillet over medium-high heat 5 minutes or until tender.
Combine vegetables, macaroni, mayonnaise, and next 7 ingredients in a large bowl; stir well.
Transfer to a greased 1 1/2-quart baking dish.
Bake, uncovered, at 325° for 20 minutes.
Combine breadcrumbs and margarine; stir well.
Sprinkle breadcrumb mixture and paprika over casserole.
Bake an additional 10 minutes or until thoroughly heated.