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Creamy Egg And Macaroni Bake

21st.Century.Chef's picture
Ingredients
  Canned condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Milk 3⁄4 Cup (12 tbs)
  Finely chopped green pepper 2 Tablespoon
  Minced onion 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Elbow macaroni 4 Ounce, uncooked (1 Cup)
  Hard cooked eggs 4 , sliced
  Buttered bread crumbs 1 Cup (16 tbs)
  Grated parmesan cheese 1 Tablespoon
Directions

Combine soup, milk, green pepper, onion, Worcestershire and salt in saucepan; bring to boil over medium heat, stirring constantly.
Cook macaroni according to package directions; drain.
Arrange a layer of egg slices in bottom of buttered 1 1/2-quart casserole.
Cover with 1/3 of the macaroni.
Repeat layering twice.
Top with soup mixture.
Combine buttered bread crumbs and cheese.
Sprinkle over top of casserole.
Bake at 350° 20 minutes, or until hot and bubbly.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Servings: 
3

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