Imperial Macaroni Casserole

“This is a recipe from my sister's office collected recipes from Cyndy Tiegs. This is from 1975! To kick it up a notch, you could substitute a can of Rotel tomatoes and green chilies.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the margarine in a large sauce pan. Saute the onion until transparent.
  2. Blend in the flour and seasonings.
  3. Stir in the milk gradually; cook until thickened.
  4. Add the cheddar cheese; stir until melted.
  5. Add the macaroni and the canned tomatoes, mixing well.
  6. Pour into a greased 2-qt baking dish. Slice the fresh tomato and arrange on top. Sprinkle the Parmesan cheese over the surface.
  7. Bake in a moderate oven (375*F) for 30 to 35 minutes.

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