|Elbow macaroni||1⁄2 Pound|
|Cream of mushroom soup||1 Can (10 oz)|
|Milk||1⁄4 Cup (4 tbs)|
|Grated sharp cheese||1 Cup (16 tbs)|
|Diced pimento||1⁄4 Cup (4 tbs)|
|Onion salt||1 Teaspoon|
|Prepared mustard||2 Teaspoon|
|Hard boiled eggs||4|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Melted butter||2 Tablespoon|
Cook macaroni according to package directions; drain.
Combine macaroni, soup, milk, cheese, pi- mento, onion salt, pepper and mustard.
Spoon half the macaroni mixture into greased casserole; arrange 3 eggs on macaroni mixture.
Spoon in remaining macaroni mixture.
Mix bread crumbs and butter; spread over top.
Bake at 350 degrees for 40 minutes.
Serve garnished with remaining egg.
Calories 365 Calories from Fat 154
% Daily Value*
Total Fat 18 g27.7%
Saturated Fat 8 g39.9%
Trans Fat 0 g
Cholesterol 192.8 mg64.3%
Sodium 774.9 mg32.3%
Total Carbohydrates 34 g11.4%
Dietary Fiber 1.6 g6.3%
Sugars 3.3 g
Protein 16 g31.3%
Vitamin A 11.4% Vitamin C 0.04%
Calcium 17.4% Iron 9.9%
*Based on a 2000 Calorie diet