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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Our next-door neighbor, when I was growing up, always served this to company. She said she never met anyone who didn't like it. I've found it works well for covered dish meals. Ingredients:
8 ounces elbow macaroni |
1 (10 3/4 ounce) can condensed cheddar cheese soup |
1/4 cup minced onion (optional) |
1/4 cup green pepper (optional) |
3 eggs |
1 teaspoon oregano |
1 teaspoon sweet basil |
1/2 teaspoon garlic powder |
1 1/2 tablespoons sugar |
1 (16 ounce) can tomato sauce |
12 ounces shredded mozzarella cheese |
sliced pepperoni |
Directions:
1. Cook macaroni according to package, drain thoroughly.
2. Combine with soup, onions, peppers, and eggs.
3. Spread in greased 9x13-inch pan.
4. Bake at 350°F for 25 minutes.
5. Add seasonings to sauce; pour over macaroni and spread evenly.
6. Sprinkle cheese on top and then top with pepperoni slices.
7. Bake 10 minutes longer.
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