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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this recipe in an old vegetarian cookbook called Vegetarian Cookery volume 3 main dishes. It has quickly become a favorite with my picky husband. To top it off it is a very inexpensive recipe. It calls for a very small amount of onions. If i am cooking a veggie dish I will save the enough chopped onions in anticipation of this dish to help save on prep time. This is a wonderful recipe, but I think the breadcrumbs in melted butter (I use margarine) really make this dish. Ingredients:
1/4 cup chopped onion |
2 tablespoons margarine or 2 tablespoons butter |
1 (10 ounce) can condensed tomato soup |
1/2 cup water |
1/4 cup shredded cheddar cheese |
2 cups cooked macaroni |
1/4 cup dry breadcrumbs |
2 tablespoons margarine, melted |
Directions:
1. Melt margarine in saucepan, and saute onions until translucent.
2. Add soup, water and cheese.
3. Cook on low until cheese is melted.
4. Mix hot cooked macaroni with above mixture and pour into buttered casserole dish I use 9x9 square pan, but 1 1/2 quart dish is called for in recipe.
5. Mix dry bread crumbs with melted margarine, and top casserole off.
6. Bake at 350 F 30 minutes (or until lightly browned).
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