Creamy Egg and Macaroni Bake
|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|
|Elbow macaroni||4 Ounce, uncooked (1 Cup)|
|Hard cooked eggs||4 , sliced|
|Buttered bread crumbs||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Tablespoon|
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.