Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Box Antiones elbow macaroni |
| 2 cans | Cream of mushroom soup |
| 1 cup | Milk |
| 1 \N | Cube shredded cheddar cheese |
| \N \N | Fresh pepper |
| \N \N | Sprinkles of Accent salt |
| 2 \N | Eggs |
| 1 \N | Capful olive oil |
| ½ \N | Stick butter |
Boil noodles and drain. Mix in milk and eggs. Bring to slight boil and add cream of mushroom. Bring to medium boil. Add salt and pepper to taste. Add melted butter and oil. Place mixture in a greased pan and bake at 375 for 30-45 mintues. Add shredded cheddar cheese and bake for an additional 10 minutes. Simmer for 10-15 minutes. Sprinkle with pepper and serve.
This would go great with Vivica's Smothered & Covered Chops! MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98 Recipe by: Vivica Fox
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 23, 1998