| 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.
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