Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pack | (7-oz) elbow macaroni - 2 cup uncooked |
2 tablespoons | Butter/margarine |
¼ cup | Chopped onion |
¼ cup | Chopped green bell pepper |
1 can | (10.75-oz) cream of shrimp soup |
¼ cup | Milk |
1 can | (6.5-oz) shrimp; boneless crab or tuna, drained and flaked |
½ cup | Sour cream |
1 \N | Container; (4-oz) mushroome stem and pieces drained |
2 tablespoons | Sliced pimento stuffed green olives |
1 tablespoon | Prepared mustard |
1 teaspoon | Worcestershire sauce |
¼ teaspoon | Salt |
\N \N | Crushed potato chips |
From: HallieByrd <HallieByrd@...> Prepare elbow macaroni according to package directions; drain. In medium skillet, melt butter. Add onion and green pepper; cook until tender. Blend in soup and milk; heat through. Combine macaroni, soup mixture and remaining ingredients, except potato chips; mix well. Pour into 2 quart casserole. Top with potato chips. Bake in a 325 degree oven until hot, 30-40 minutes.
Posted to recipelu-digest by jeryder@... on Mar 17, 1998