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Macaroni and Cheese Casserole
Demchak Family, Worcester, MA
“This recipe came from a Bronx neighborhood kitchen 50 years ago and has been modified over the years as family tastes changed. It is so delicious: Shera will heat up leftovers the next day for breakfast.” Carole Demchak
INGREDIENTS PREPARATION
Serves 4 to 6
4 cups cooked penne pasta, el- bow macaroni or whole wheat pasta
1 (10 3⁄4-ounce) can Campbell’s condensed cream of mush- room soup
1 cup lowfat milk
10 ounces Cabot extra-sharp or seriously sharp cheddar cheese, shredded
10 ounces sliced button mush- rooms
1 1⁄2 cups crushed Corn Flakes cereal
6 slices American cheese
1. Preheat oven to 350°F. Grease a 9- by 13-inch bak- ing dish.
2. In a large bowl, mix together the pasta, cream of mush- room soup, milk, cheddar cheese and mushrooms. Pour into the prepared baking dish and sprinkle the cereal evenly on top. Top with the American cheese.
3. Cover the baking dish with aluminum foil and bake until the cheese is melted and bubbly, about 1 hour.
120 – TASTE OF HOME