| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (7-oz) elbow macaroni – 2 cup uncooked |
| 2 | tb | Butter/margarine |
| 1/4 | c | Chopped onion |
| 1/4 | c | Chopped green bell pepper |
| 1 | cn | (10.75-oz) cream of shrimp soup |
| 1/4 | c | Milk |
| 1 | cn | (6.5-oz) shrimp; boneless crab or tuna, drained and flaked |
| 1/2 | c | Sour cream |
| 1 | Container; (4-oz) mushroome stem and pieces drained | |
| 2 | tb | Sliced pimento stuffed green olives |
| 1 | tb | Prepared mustard |
| 1 | ts | Worcestershire sauce |
| 1/4 | ts | Salt |
| Crushed potato chips |
INSTRUCTIONS
From: HallieByrd <HallieByrd@aol.com> Prepare elbow macaroni according to package directions; drain. In medium skillet, melt butter. Add onion and green pepper; cook until tender. Blend in soup and milk; heat through. Combine macaroni, soup mixture and remaining ingredients, except potato chips; mix well. Pour into 2 quart casserole. Top with potato chips. Bake in a 325 degree oven until hot, 30-40 minutes. Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”