| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Raw shell; (or similar) macaroni |
| 1 |
c |
Chopped chicken |
| 1 |
cn |
Mushroom soup |
| 3 |
tb |
Chopped onion |
| 1 |
c |
Chopped Velveeta |
| 1 |
c |
Milk |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
My all-time favorite recipe for carry-ins or a busy day lunch. Came from my
Grandma Besecker. Serve with broccoli and a good crusty bread.
Mix all together in a 9" square pan. Let stand in refrigerator overnight or
at least 4 hours. Bake for 45 minutes to an hour at 350 degrees (until
browned on top).
Also works with light ingredients (skim milk, low fat Velveeta, reduced fat
soup). Equally good skipping the chicken and adding 2 cans well drained
tuna. Onion can be white or green onions with a bit of top.
I always get asked for the recipe when I serve this one, so I just take the
recipe cards with me when I go!
Posted to TNT Recipes Digest, Vol 01, Nr 967 by "Bru" <brubro@erinet.com>
on Jan 26, 1998
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