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Eggs Goldenrod

Ingredients
  Elbow macaroni 8 Ounce, uncooked (2 Cups)
  Condensed asparagus soup 10 3⁄4 Ounce (1 Can)
  Milk 3⁄4 Cup (12 tbs)
  Grated cheddar cheese 3 Ounce (3/4 Cup)
  Instant minced onion 1 Tablespoon
  Parsley flakes 1 Tablespoon
  Prepared mustard 2 Teaspoon
  Stuffed green olives 6 , sliced
  Hard cooked eggs 4 , sliced
  Toast/English muffins 4
Directions

Cook macaroni according to package directions; drain.
Combine soup and milk in large saucepan; stir over low heat until well blended.
Add cheese and stir until melted.
Add onion, parsley, mustard and olives; blend well.
Add macaroni and egg slices; heat to serving temperature.
Serve over buttered toast triangles or English muffins.
Garnish with stuffed green olive slices, if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Melted
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Servings: 
4

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