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Macaroni Casserole Recipe

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This recipe for Macaroni Casserole, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosie B Samuel
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/3 cups macaroni
1 onion (chopped)
1/2 Bell pepper (chopped)
3-4 cloves of garlic (depending on your taste)
2-3 Tbsps. olive oil
1 cup of cheddar cheese
1 lb. smoked saugage of your choice (I used Eckrich skinless).
1/2 can of diced tomatoes (plain or spiced)
1/2 cup of milk
1 Tbsp. butter or Oleo
Season to taste (I used Creole seasoning and black pepper).

Directions:
Directions:
Saute onion, bell pepper, and garlic in the olive oil. Split one of the saugage in half, length wise and dice. Add to the onion, bell pepper and garlic, stirring and cooking briefly (about 5 minutes). Add tomatoes and mix well. Let simmer while cooking the macaroni. (Do not over cook; just until it begins to soften). Drain and pour into a 2 quart casserole dish and add cheese and butter while hot, then add the liguid mixture and mix well. Add milk. Slice the other saugage about 1/4 inch thick and lay slices over entire top of casserole mixture.
Cover and bake at 350 degrees 20-25 minutes.

Number Of Servings:
Number Of Servings:
8 -10
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
You can save time by using PickSweet seasoning blend found in the frozen food section.
(It will have the onion, bell pepper, etc.)

 

 

 

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