Servings = 6 (serving size; 1 cup)
|4||cups||cooked elbow macaroni (about 8 ounces uncooked)|
|2||cups||shredded sharp cheddar cheese (8 ounces)|
|2||Tbs||grated fresh onion|
|1½||UNIT||margarine or butter, melted|
|1||large||egg, lightly beaten|
Preheat oven to 350℉. Combine above ingredients; stir well. Spoon into a shallow casserole coated with cooking spray.
|¼||cup||fresh or dry breadcrumbs|
|1||Tbs||margarine or butter, melted|
- Combine breadcrumbs, margarine/butter and paprika; stir well. Sprinkle breadcrumb mixture over casserole. Cover and bake at 350° for 45 minutes. Uncover casserole; bake an additional 5 minutes or until breadcrumbs are lightly browned.
Option: When I made this, I added a can of corned beef, crumbled, to the mixture to make it an entrée.
Hint: This recipe can easily be doubled but works best to keep the baking dish(es) shallow. When a quadruple recipe is needed, use a very large bowl for mixing and make the first part in two batches so it can all be stirred together well before spooning into the casserole dishes.