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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Casserole using dried beef, elbow macaroni and cheddar cheese. Ingredients:
4 eggs |
2 cups of uncooked elbow macaroni |
2 cups of shredded cheddar cheese |
1 cup of frozen baby sweet peas |
1 (25 3/4 ounce) can condensed cream of mushroom soup |
1 (2 1/2 ounce) jar dried beef, coarsely chopped |
1 cup milk |
1 tablespoon dried onion flakes |
paprika |
Directions:
1. Place eggs in medium saucepan; cover with cold water. Bring to a boil.
2. Reduce heat and simmer about 15 minutes. Drain immediately and run cold water over the eggs to stop the cooking. Peel the eggs and finely chop.
3. Meanwhile, heat oven to 350°F and spray 2-quart casserole with nonstick cooking spray.
4. In large saucepan, cook macaroni to desired doneness as directed on package.
5. Drain and return to saucepan. Add the chopped cooked eggs and all the remaining ingredients to cooked macaroni; stir gently to mix.
6. Pour into casserole dish sprinkle with paprika. Cover and bake at 350°F for 40 to 50 minutes or until bubbly.
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