| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Pasta, Seafood, Casseroles |
4 |
Servings |
INGREDIENTS
|
|
-BETTY PINDER (TKHN51B) |
| 1 |
pk |
Elbow macaroni, cook, 5oz |
| 2 |
sl |
Bacon, chopped |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green pepper |
| 1/2 |
|
Clove garlic, minced |
| 2 |
tb |
Flour |
| 2 1/4 |
c |
Canned tomatoes |
| 1/2 |
lb |
Boiled ham |
| 1 |
c |
Cooked cleaned shrimp |
| 1/4 |
c |
Breadcrumbs |
| 2 |
tb |
Grated Parmesan cheese |
| 2 |
tb |
Melted margarine |
INSTRUCTIONS
Brown chopped bacon in a skillet. Add onion, green pepper, and garlic and
brown. Stir in flour; add tomatoes and cook until thickened, stirring
constantly. Add macaroni, ham and shrimp. Pour into a greased 1 1/2 qt
casserole dish. Combine breadcrumbs, cheese and margarine; sprinkle over
casserole. Bake at 350 for about 30 minutes.
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