Macaroni Olive Gratin Recipe
Ingredients
| Elbow macaroni | 1 Cup (16 tbs), uncooked | |
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Celery | 1/3 Cup (16 tbs), chopped | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Olive oil | 2 Tablespoon | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Sour cream | 1 Carton (1l) | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Ripe olives | 1 Can (10oz), drained | |
| 1 (4-ounce) jar diced pimiento, drained | ||
| Black pepper | 1/4 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| 1/4 cup Italian-seasoned breadcrumbs | ||
| Margarine | 2 Tablespoon, melted | |
| Paprika | 1/4 Teaspoon | |
Directions
Cook macaroni according to package directions.
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.
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.
Chef
