Macaroni Olive Gratin
|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|
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.