Prep 20 mins
Cook 1 hr
This recipe came to me from my 90 year old Great Aunt Frances and has been in the family for over 100 years. It's a simple, make ahead dish, perfect to slide in the oven before you leave to go to airport to pick up family or to take to a potluck. Do with it what you will. Have fun. Bon appetit--
- In a large bowl, mix together macaroni through onions.
- In separate small bowl, mix together the soup and milk till well blended.
- Pour milk mixture into large bowl and stir all ingredients together till blended.
- Pour into a 9 x 13 baking dish.
- Top with grated parmesan cheese. Sprinkle paprika over the top and cover with aluminum foil.
- Store overnight in frig.
- Get casserole out of frig one hour before baking.
- Preheat your oven to 350°F Bake, covered with foil, for 45 minutes. Uncover and bake for an additional 10-15 minutes.
- Serve with salad and bread/rolls.
- **Note: this is not a spicy dish. If you like your food to be spicy feel free to add hot sauce, peppers, celery, etc to your liking. I serve this dish to older relatives when they come to visit and take it to potlucks where it disappears quickly. Simple, old fashioned comfort food. Feel free to adjust to your taste.
This was prettty good and easy to throw together,
Super easy, comforting dish. I used bowtie pasta in place of the elbow and wished I would have doubled the amount. The casserole tasted great but was soupier than expected. I ended up serving this with bread to soak up the sauce. It didn't make anywhere close to 8 servings as a main course. It was tasty and easy though and there was something satisfying about not having to cook the macaroni first! Thanks for posting.
Great recipe! I put ham in it but it would be good with chicken. It would even be a great tuna casserole. This is a recipe you can really play around with what you want in it for veggies or meat.