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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 cup elbow macaroni, uncooked |
1/3 cup chopped green pepper |
1/3 cup chopped celery |
1/3 cup chopped onion |
2 tablespoons olive oil |
1 cup mayonnaise |
1/2 cup (2 ounces) shredded cheddar cheese |
1 (8-ounce) carton sour cream |
1 (4-ounce) can sliced mushrooms, drained |
1 (4-ounce) can sliced ripe olives, drained |
1 (4-ounce) jar diced pimiento, drained |
1/4 teaspoon black pepper |
1/8 teaspoon ground red pepper |
1/4 cup italian-seasoned breadcrumbs |
2 tablespoons margarine, melted |
1/4 teaspoon paprika |
Directions:
1. Cook macaroni according to package directions. Drain and set aside.
2. Saute green pepper, celery, and onion in hot olive oil in a medium skillet over medium-high heat 5 minutes or until tender.
3. 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.
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