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Sour Cream Macaroni Casserole

chef.jackson's picture
Ingredients
  Elbow macaroni 1 1⁄4 Cup (20 tbs)
  Onion 1 Small, minced
  Canned chopped mushrooms 3 Ounce, drained (1 Can)
  Chopped green pepper 2 Tablespoon
  Butter 2 Tablespoon
  Chopped stuffed olives 2 Tablespoon
  Grated sharp cheddar cheese 1 Cup (16 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Seasoned salt 1 Teaspoon
  Seasoned pepper 1⁄4 Teaspoon
  Canned tuna/1 cup diced cooked ham/chicken/other meat 7 1⁄2 Ounce (1 Can)
  Milk 1⁄4 Cup (4 tbs)
  Buttered soft bread crumbs 1⁄2 Cup (8 tbs)
  Paprika 1 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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