#2925 - Hamburger Macaroni Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/2 tsp. garlic powder
1 cooked potato (peeled and diced)
3 cups drained/cooked macaroni (measure after cooking)
1 quart home canned tomatoes (or 32oz. of store bought canned tomatoes)
shredded sharp cheddar cheese

In a skillet add ground chuck, salt, garlic powder, pepper and chopped onions--cook/stir until browned, then drain off any grease. Cook macaroni according to box directions with 1 tsp. salt, then drain and measure out 3 cups of cooked macaroni. Boil potato in water with 1/4 tsp. salt, drain and let it cool slightly, then peel the potato and dice it. Grease a 9 x 13 glass baking dish. Spread the ground chuck mixture on the bottom of the baking dish. Spread the diced potatoes over the ground chuck mixture. Spread the cooked macaroni over the potatoes. Pour the tomatoes over the top. Bake at 350 degrees for 35 minutes, remove from oven, sprinkle shredded cheese all over the top, return to oven and bake until cheese is melted and mixture is hot.

#1414 - Tomato and Cheese Macaroni

(by Aunt Janie [McNevich] Baronowski)

1 - 10.75oz. can Campbell's tomato soup
1/2 cup milk
2 cups shredded sharp cheddar cheese
1/4 cup chopped parsley
4 cups cooked macaroni (according to box directions)
2 slices buttered bread

In a large saucepan over low heat add tomato soup and milk--stir. Add shredded cheddar cheese--stir and heat on low until cheese melts. Add chopped parsley--stir. Add cooked macaroni--stir. Pour the whole mixture into a buttered 2 quart casserole dish. Break buttered bread into bite sized pieces and spread them over the top of the casserole. Bake at 400 degrees for 20 minutes or until bread pieces are browned.

#1217 - Macaroni and Egg Salad

(by Shirley McNevich)

3 cups cooked macaroni (measure after cooking)
2 hard boiled eggs (peeled and chopped)
1 tsp. celery seed
1 small onion (chopped) OR 1/2 cup chopped celery
Dressing: 1 cup white sugar; 1/4 cup cider vinegar; 1/2 TBSP French's yellow mustard; 1/2 TBSP butter; 2 beaten eggs; 2/3 cup mayo
salt to taste

In a saucepan over medium heat add white sugar, cider vinegar, mustard, butter and beaten eggs--stir and bring to a boil. Once boiling, cook and stir for 2 minutes. Remove saucepan from heat and let the dressing cool to room temperature. Add mayo and salt (to your taste) to the dressing--stir thoroughly. If it's too thick, you can add a little milk and re-stir. In a large bowl add cooked macaroni, chopped eggs, celery seed and chopped onion OR chopped celery--stir. Pour dressing over the top of the macaroni mixture--stir until mixed. Refrigerate until cold.