Jambalaya casserole

Yield: 4 servings

Measure 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

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.

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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

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