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1 16-ozs. box elbow macaroni
Mix cooked macaroni with the next 6 (or 7) ingredients. Divide into 2 greased 1-1/2-quart casseroles (or 1 large one). Top with crushed French fried onions, and sprinkle paprika for color.
Bake uncovered at 350°F for approximately 25 minutes, or when cheese begins to bubble around edges. If topping begins getting too dark, cover top loosely with foil. When reheating, after casserole has been refrigerated, let stand at room temperature for about an hour. This will prevent having to keep casserole in oven for too long, which might cause gumminess. I usually freeze one of the casseroles for future use.
Poster's Notes:
I often bring this casserole to a Shiva House. I think that it's appropriate, as macaroni and cheese is considered a comfort food. Families have often told me that this is a welcome dairy alternative to the meat dishes that many visitors tend to bring.
Posted by Barbara Kaplan
Nutritional Info Per Serving: N/A
2 cans cream of mushroom soup
1 pint sour cream
1 8-ozs. package shredded Cheddar cheese
2 tbsp. dried minced onion (or 1 medium onion, minced)
1 tsp. salt
1 to 2 7-oz. cans tuna (optional) (I use one)
1 8-oz. can French fried onions
Paprika
I get lots of requests for this recipe. Simple, tasty, and very rich. You can try substituting with lower fat ingredients. Let me know how that works out. Enjoy!