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1 8-oz pkg elbow macaroni
1/4 tsp pepper
1 can cream of mushroom soup
1-1/2 c. shredded Cheddar cheese
1-1/4 c. milk
2 (3-oz EACH) cans French Fried
2 T. yellow mustard onion rings
1 tsp Worcestershire sauce
Cook macaroni; drain well and return to pan. Add soup, milk, mustard,
Worcestershire sauce and pepper. Mix well. Fold in cheese. Pour 1/2 of
mixture into a greased casserole dish; top with 1 can of onion rings. Repeat
for a second layer. Bake at 375° for 30 minutes.
1/4 tsp pepper
1 can cream of mushroom soup
1-1/2 c. shredded Cheddar cheese
1-1/4 c. milk
2 (3-oz EACH) cans French Fried
2 T. yellow mustard onion rings
1 tsp Worcestershire sauce
Cook macaroni; drain well and return to pan. Add soup, milk, mustard,
Worcestershire sauce and pepper. Mix well. Fold in cheese. Pour 1/2 of
mixture into a greased casserole dish; top with 1 can of onion rings. Repeat
for a second layer. Bake at 375° for 30 minutes.
