Macaroni & Cheese & Potato & Egg Casserole

Time

prep 0:40       total 1:40

Yield

8 servings

Ingredients

Ingredients

1 lb. box of macaroni (other shapes OK)
3 md. sm. Yukon Gold potatoes
1 cup bread crumbs (Italian seasoned works best)
1-1/2 shredded cheese
1 can cheese soup
1/2 can cream of mushroom soup
1 cup milk
Parley flakes (or chopped fresh parsley)
2 tbsp. butter or
margarine
4 mushrooms
1 md. onion
Salt & pepper to taste

Optional

mixed vegetables

Instructions

Preheat the oven to 350.
Hard boil 3 eggs.
Butter a large casserole dish (9x13) and set aside.
Dice the onion & slice the mushrooms into slivers, and then saute both together in a buttered frying pan. Set aside.
If adding the optional frozen vegetables, follow the package directions to microwave a cup of frozen peas or mixed vegetables.
In a mixing bowl, combine the can of cheese soup, half a can of cream of mushroom soup, and a cup of milk. Mix in the sauteed onions and mushrooms, (and the microwaved vegetables, if you wish)
Slice the Yukon Gold potatoes into the thinnest possible slices.
Slice the hardboiled eggs thinly.
In a buttered frying pan, brown about a cup of bread crumbs.
Boil macaroni according to the directions, drain, and put in a large mixing bowl.
Take bowl with the soup/milk/onions/mushrooms/veg. mixture and pour about half of it over the drained macaroni, and mix thoroughly.
Now assemble the layers of the casserole in the buttered casserole pan:
At the bottom layer, line the pan with very thin slices of the potatoes.
Pour the macaroni and sauce mixture on top and spread it evenly.
Next layer: Take the slices of hard boiled egg and distribute them over the macaroni. It's OK if the yolk crumbles out -- just distribute it around the casserole.
Salt & pepper the eggs to taste.
Next, put another layer of very thin slices of potatoes over the macaroni layer.
Pour the other half of the soup/milk/vegetable sauce over the top and spread it around evenly.
Take pre-shredded cheese (Romano or Kraft Italian 3-cheese mixture) from a package and sprinkle liberally over the top of the casserole.
Cover the cheese with the browned breadcrumbs.
Sprinkle with fresh parsley or parsley flakes from a jar.
Dot top with butter, if desired.
Bake in oven at 350 for an hour, until potatoes are tender.

Author's Comments

This is a big, vegetarian dinner casserole. It's got enough in it to be a complete meal. It takes a while to prepare, but none of the steps are difficult.

Similar Recipes

,

0 Recipe Reviews