#3681 - Four Cheese Macaroni Casserole

(by Shirley McNevich)

3 cups raw macaroni
28oz. whole peeled tomatoes (drained and chopped; you can use fresh tomatoes if you have them)
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. basil
salt (to your taste)
pepper (to your taste)
1 1/2 cups grated cheddar cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup fresh grated Parmesan cheese
1/4 cup crumbled feta cheese

Cook macaroni in salted water until softened but still chewy. Drain but DO NOT RINSE. In a large bowl add drained (still hot) macaroni, 1 cup of the cheddar cheese, 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese--stir carefully until cheeses melt. In a separate bowl add chopped tomatoes, Italian seasoning, oregano, basil, salt and pepper--stir well. Pour the tomato mixture into the pasta mixture--stir to combine. Pour the whole mixture into a greased casserole dish. Sprinkle the remaining 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese and all of the feta cheese over the top. Bake at 350 degrees 20-30 minutes. Note: you can omit the feta cheese if you don't like feta cheese.

#1482 - Next Day Casserole

(by Shirley McNevich)

2 cups uncooked macaroni
1 chopped onion
4 hard boiled eggs (peeled and chopped)
8oz. cubed cheddar cheese
2 cups cooked/cubed ham
1 - 10.75oz. can Campbell's cream of mushroom soup
3 cups milk

In a bowl add mushroom soup and milk--stir until mixed. Add chopped onions and raw macaroni--stir. Add cubed ham and cubed cheddar cheese--stir. Add chopped eggs--stir. Scoop the mixture into a greased 2 1/2 qt. casserole dish. Cover the dish and refrigerate overnight. The next day put it on a cookie sheet in a cold oven--set temperature to 350 degrees and bake (covered) for 1 hour.

#539 - Baked Macaroni and Beef

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
2 - 15oz. cans Hunt's tomato sauce
1 - 8oz. box elbow macaroni
1 - 3oz. package Philly cream cheese
1 cup Breakstone's sour cream
1/2 cup grated Cracker Barrel cheddar cheese

In a skillet, brown the beef with the chopped onion, salt and pepper--cook until browned. Add tomato sauce to the browned beef and lower heat to simmer--stir and cook on low for 15 minutes, stirring so it doesn't burn. While that's cooking, cook macaroni according to box directions--drain well but don't rinse. In a bowl combine cream cheese and sour cream--stir well. Grease a large casserole dish. Layer beef, then macaroni, then sour cream. Keep layering until you are out of ingredients, then add the cheddar cheese to the top. Bake at 350 degrees for 20 minutes or until hot.

#239 - Ham and Cheese Casserole

(by Shirley McNevich)

2 cups cooked ham (diced)
1 small chopped onion
2 cups dry macaroni
1 TBSP cornstarch
2 fresh tomatoes (diced)
2 cups shredded sharp cheese
4 cups milk
2 slices of buttered bread broken in bite sized pieces

Cook macaroni according to package directions. Set aside. Dice the ham, chop onion, and dice tomatoes. Make cheese sauce by heating 3 1/2 cups milk and stirring in shredded cheese until melted. In a cup, add 1/2 cup of milk and 1 TBSP cornstarch--stir until mixed. Add cornstarch mixture to the cheese mixture and stir until it thickens. In a greased 2 qt. casserole, add ham, onion, tomatoes, macaroni and mix them together. Pour cheese sauce over the top. Add buttered bread pieces to the top. Bake uncovered at 350 degrees for 40-60 minutes.