Olive Macaroni Cheese Bake

Olive Macaroni Cheese Bake

Adapted from a recipe in the Casserole Cook Book, page 31.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 cup dry macaroni
  • 2 cups Cheddar cheese, shredded, (8 oz / 225 g)
  • cup milk
  • ½ cup stuffed green olives, sliced
  • black pepper, as desired
  • ¼ cup dry bread crumbs
  • 1 tablespoon butter, melted

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender, drain.
  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
  • In a mixing bowl, add the drained macaroni, cheese, milk, olives, and black pepper as desired. Mix together.
  • Pour into the prepared casserole and spread out evenly.
  • In a small bowl, mix together the bread crumbs and melted butter, sprinkle on top of casserole.
  • Bake for 20-25 or until crumbs are browned.
  • Serve and enjoy.

Notes

I will say Fair cost per serving based on the cheese used as well as the olives.

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