Macaroni Mousse Casserole
Source of Recipe
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Recipe Introduction
This is one of those casseroles that just doesn't reheat as well as others.
So if, feeding just a few, halve the recipe.
If you do have to reheat it, add some milk, and reheat in a non stick covered pan. This works better than microwaving or trying to reheat in the oven again.
List of Ingredients
1/2 lb. elbow pasta, cooked al dente to pkg. directions, (2 c. dry)
2 - 2 1/2 c. grated cheddar cheese
4 tbsp. butter
6 slices cubed or torn white bread
1 small chopped onion
1/3 c. chopped green pepper
1/3 c. chopped red pepper (or a jar of pimento, drained)
2 beaten eggs
1 tbsp. dried parsley
3/4 tsp. salt
1/2 tsp. ground black pepper
2 1/4 c. milk Recipe
Preheat the oven to 350. Butter a 2 1/2 quart straight sided casserole dish.
Mix the cheese, butter, bread, onion, red and green pepper, eggs, parsley, salt and pepper together in a large bowl.
Heat the milk in a saucepan, just to the boiling point.
Then pour the milk over the ingredients in the bowl.
Add the cooked macaroni to the bowl and stir together.
Pour into the casserole dish and bake for 45 - 50 minutes, until puffed and brown.
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