Imperial Macaroni Casserole

READY IN: 1hr 15mins
Recipe by Darkhunter

This is a recipe from my sister's office collected recipes from Cyndy Tiegs. This is from 1975! To kick it up a notch, you could substitute a can of Rotel tomatoes and green chilies.

Top Review by katew

I had to kick mine up a notch too and added seed mustard and a bunch a fresh herbs as well as the dry but my result was very very tasty indeed. The recipe made a large amount and I will get to freeze a couple of portions wihch is always a bonus.

Ingredients Nutrition

Directions

  1. Melt the margarine in a large sauce pan. Saute the onion until transparent.
  2. Blend in the flour and seasonings.
  3. Stir in the milk gradually; cook until thickened.
  4. Add the cheddar cheese; stir until melted.
  5. Add the macaroni and the canned tomatoes, mixing well.
  6. Pour into a greased 2-qt baking dish. Slice the fresh tomato and arrange on top. Sprinkle the Parmesan cheese over the surface.
  7. Bake in a moderate oven (375*F) for 30 to 35 minutes.

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