| 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
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