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Macaroni Olive Gratin

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Ingredients
  Elbow macaroni 1 Cup (16 tbs) (Uncooked)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Olive oil 2 Tablespoon
  Mayonnaise 1 Cup (16 tbs)
  Shredded cheddar cheese 2 Ounce (1/2 Cup)
  Sour cream 8 Ounce (1 Carton)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Canned sliced ripe olives 4 Ounce, drained (1 Can)
  Diced pimiento 4 Ounce, drained (1 Jar)
  Black pepper 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Italian seasoned bread crumbs 1⁄4 Cup (4 tbs)
  Margarine 2 Tablespoon, melted
  Paprika 1⁄4 Teaspoon
Directions

Cook macaroni according to package directions.
Drain and set aside.
Saute green pepper, celery, and onion in hot olive oil in a medium skillet over medium-high heat 5 minutes or until tender.
Combine vegetables, macaroni, mayonnaise, and next 7 ingredients in a large bowl; stir well.
Transfer to a greased 1 1/2-quart baking dish.
Bake, uncovered, at 325° for 20 minutes.
Combine breadcrumbs and margarine; stir well.
Sprinkle breadcrumb mixture and paprika over casserole.
Bake an additional 10 minutes or until thoroughly heated.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cheese

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