Sour Cream Macaroni Casserole Recipe
Ingredients
| Elbow macaroni | 1 1/4 Cup (16 tbs) | |
| Onion | 1 Small, minced | |
| Mushrooms | 1 Can (10oz), chopped | |
| Green pepper | 2 Tablespoon, chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Stuffed olives | 2 Tablespoon, chopped | |
| Sharp cheddar cheese | 1 Cup (16 tbs), grated | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Seasoned salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon, seasoned | |
| Cooked chicken | 1 Can (10oz), diced | |
| Milk | 1/4 Cup (16 tbs) | |
| Soft bread crumbs | 1/2 Cup (16 tbs), buttered | |
| Paprika | ||
Directions
GETTING READY
1) Preheat moderate oven (350°F.)
MAKING
2) Cook macaroni and drain water.
3) In a skillet heat butter for 2 or 3 minutes and cook onion, mushrooms, and green pepper in it.
4) Mix to macaroni with remaining ingredients, excluding last 2.
5) Blend well and transfer to shallow 1 1/2 quart baking dish.
SERVING
6) Before serving, sprinkle crumbs and paprika on top.
1) Preheat moderate oven (350°F.)
MAKING
2) Cook macaroni and drain water.
3) In a skillet heat butter for 2 or 3 minutes and cook onion, mushrooms, and green pepper in it.
4) Mix to macaroni with remaining ingredients, excluding last 2.
5) Blend well and transfer to shallow 1 1/2 quart baking dish.
SERVING
6) Before serving, sprinkle crumbs and paprika on top.
Chef
