| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | 7-oz elbow macaroni – 2 | |
| cup uncooked | ||
| 2 | T | Butter/margarine |
| 1/4 | c | Chopped onion |
| 1/4 | c | Chopped green bell pepper |
| 1 | 10.75-oz cream of shrimp | |
| soup | ||
| 1/4 | c | Milk |
| 1 | 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 | T | Sliced pimento stuffed green |
| olives | ||
| 1 | T | Prepared mustard |
| 1 | t | Worcestershire sauce |
| 1/4 | t | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 1031
Calories From Fat: 669
Total Fat: 75.9g
Cholesterol: 124.9mg
Sodium: 5639.8mg
Potassium: 1724.3mg
Carbohydrates: 50.8g
Fiber: 2.3g
Sugar: 28.4g
Protein: 39.5g