 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
At her home in Marathon Shores, Florida, Carolyn Steele brings smiles to the faces of friends with her comforting combination of macaroni, onion and Swiss cheese. I enjoy sharing this casserole with neighbors, she says. Ingredients:
1 package (7 ounces) elbow macaroni |
1 jar (2 ounces) diced pimientos, drained |
2 eggs, lightly beaten |
1 cup half-and-half cream |
1 small onion, chopped |
2 tablespoons minced fresh parsley |
1-1/2 teaspoons salt |
1/8 teaspoon pepper |
1 cup soft bread crumbs |
1 cup (4 ounces) shredded swiss cheese |
1/4 cup butter, melted |
Directions:
1. Cook macaroni according to package directions; drain and place in a greased 11-in. x 7-in. baking dish. Stir in the pimientos. In a large bowl, combine the eggs, cream, onion, parsley, salt and pepper.
2. Pour over macaroni mixture. Sprinkle with bread crumbs and cheese; drizzle with butter. Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 6-8 servings.
|
|