Jambalaya casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -BETTY PINDER (TKHN51B) | ||
| 1 | pack | Elbow macaroni, cook, 5oz |
| 2 | slices | Bacon, chopped |
| ½ | cup | Chopped onion |
| ½ | cup | Chopped green pepper |
| ½ | Clove garlic, minced | |
| 2 | tablespoons | Flour |
| 2¼ | cup | Canned tomatoes |
| ½ | pounds | Boiled ham |
| 1 | cup | Cooked cleaned shrimp |
| ¼ | cup | Breadcrumbs |
| 2 | tablespoons | Grated Parmesan cheese |
| 2 | tablespoons | Melted margarine |
Directions
Brown chopped bacon in a skillet. Add onion, green pepper, and garlic and brown. Stir in flour; add tomatoes and cook until thickened, stirring constantly. Add macaroni, ham and shrimp. Pour into a greased 1½ qt casserole dish. Combine breadcrumbs, cheese and margarine; sprinkle over casserole. Bake at 350 for about 30 minutes.
~---- ��
FOOD BB TOPIC: FOOD SOFTWARE TIME: 09/08 9:53 AM TO: WALDINE VAN GEFFEN (VGHC42A) FROM: WALDINE VAN GEFFEN (VGHC42A) SUBJECT: R-MM SEAFOOD RECIPES