|1 pounds||Elbow macaroni; cooked|
|2½ cup||Pumpkin puree|
|¼ cup||Parmesan or cheddar cheese|
|1½ cup||Chopped cooked Swiss chard|
|5 ounces||Diced procuitto; duck confit, ham,|
|; bacon - whatever|
|; flavor you desire|
|⅓ cup||Bread crumbs|
Butter a casserole dish. Mix 2 cups of the puree and all other ingredients together in dish. Spread ½ cup puree over the top of the mixture. Top with bread crumbs. Bake in a preheated 425 degree oven for about 20 minutes (longer if ingredients are cold when combined).
Converted by MC_Buster.
Per serving: 2041 Calories (kcal); 11g Total Fat; (4% calories from fat); 69g Protein; 416g Carbohydrate; 0mg Cholesterol; 374mg Sodium Food Exchanges: 24 Grain(Starch); 0 Lean Meat; 10 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INJ098 Converted by MM_Buster v2.0n.
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