| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Vegetables, Eggs | Casseroles, Cheese, Main dish, Meats, Vegetables | 8 | servings | |
INGREDIENTS
| 3 | Eggs; lg; beaten | |
| 2 1/2 | c | Milk |
| 4 | ts | Mustard; prepared |
| 1/4 | ts | Salt |
| 1/4 | ts | Dill weed |
| 1/8 | ts | Pepper |
| 8 | oz | Macaroni; cooked; drained |
| 1 1/2 | c | Cheddar; md; shredded |
| 1 | c | Cooked ham; cubed |
| 1/4 | c | Onion; chopped |
| 1/4 | c | Pimento; chopped |
INSTRUCTIONS
Combine the eggs, milk, mustard and seasonings. Add 1 cup of the cheddar cheese, the ham, onion and pimento and the macaroni, blending well, and pour into a buttered 2-quart shallow baking dish. Bake in a preheated 350 Degree F. oven for 45 minutes and remove from the heat. Quickly sprinkle the remaining cheddar cheese on the top and serve hot. Recipes are from the "Tillamook Cookbook" Put out by the Tillamook Creamery Association. Converted by MM_Buster v2.0l.
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