Macaroni and Mushroom Casserole

Macaroni and Mushroom Casserole

When I ventured out into the real-world, this recipe was one of my go-to meals. This dish is simple, and straightforward. It combines pasta, cheese, mushrooms and a soup base to create a tasty dish which is ready-to-serve within an hour.

Ingredients

  • 2 cups (470 ml) 285 g  of elbow macaroni
  • 1 tablespoon (15 ml) of butter
  • 1 teaspoon (5 ml) of garlic butter
  • 10 fluid ounces (295 ml) of canned mushrooms
  • ¼ teaspoon (1.25 ml) of ground cumin
  • ⅛ teaspoon (0.625 ml) of ground pepper
  • ¼ cup (60 ml) of finely chopped onions
  • ¼ cup (60 ml) of chopped pimentos
  • ⅓ cup (80 ml) of mayonnaise
  • ¼ cup (60 ml) of milk
  • 10 fluid ounces (295 ml) of condensed mushroom soup
  • 1 cup (235 ml) and ¼ cup (60 ml) of grated Velveeta cheese

Preparation

  1. Pre-heat the oven to 350°F (180°C).
  2. Cook macaroni according to packaging instructions, rinse then drain.
  3. Over medium heat melt butter and garlic in a pan then add mushrooms, cumin and pepper. Sauté until the mushrooms are golden brown.
  4. Add onions and pimentos, sauté for 1-2 minutes until the onions are transparent.
  5. Drain pan of excess butter, then place in a large bowl. Add mayonnaise, ¼ cup (60 ml) of cheese, milk and condensed soup. Mix until you have a consistent finish.
  6. Add macaroni, mix then pour into a 1.5 litre stoneware baker. Cover with remaining cheese then place in the oven for 30 minutes.
  7. Makes approximately four portions.

CC BY-SA 4.0 Macaroni and Mushroom Casserole by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.



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