Here's a quick and highly adaptable macaroni casserole. I had some microwavable macaroni, some Grillers Crumbles and a can of soup, so this recipe was a big GO! I added a couple of things that I liked but you might not so I put it in parentheses. This one can be done on Friday and kept in the fridge till potluck Sabbath. It doesn't take long in the oven either.
- 16 oz.macaroni
- 4-6 oz Velveeta cheese
- 1 small onion chopped
- 1/4 cup chopped carrots
- 1 tablespoon olive oil
- 1/2 bag Morningstar Farms Recipe Crumbles, Loma Linda Vegeburger or Worthington Vegeburger
- 1 can whole kernel corn drained
- 1 8 oz can tomato soup
- 3/4 tsp. salt
- 1/4 tsp garlic powder
- 1/2 to 1 can mild Rotel tomatoes (optional)
- Club cracker crumbs, French-fried onions, or crushed potato chips
- Preheat oven to 350°
- Heat olive oil in a skillet, saute' the onion and green peppers until tender, add Recipe Crumbles and cook till done.
- Prepare elbow macaroni per the directions and drain.
- In large bowl, mix drained macaroni, Recipe Crumbles or vegeburger, onions, peppers, corn, tomato soup, salt, garlic powder and Rotel (if desired).
- Stir and add a little water if the mixture is too dry.
- Pour mixture into large casserole. Grate Velveeta or thin slice it to cover the top of the casserole.
- Sprinkle crumbled crackers or French-fried onions or crushed potato chips over the top of the casserole. I like to drizzle a little ketchup on top for decorative purposes.
- Put into the oven and bake for 20 to 30 minutes until cheese is melted and is lightly browned on top.
Cover the dish with foil and let cool before storing overnight in the fridge. Heat in the oven before serving for potluck. All you need is a big spoon.