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Scotch Casserole

ID: 452 Pork

Ingredients:

8 oz. pkg. elbow macaroni
1/4 lbs. sharp Tillamook cheese, grated
1 can mushroom soup, undiluted
1/4 cup chopped onion
1 can corned beef (diced)
1 cup milk
3/4 cup dry bread crumbs
dash of garlic salt

Instructions:
Cook macaroni in salted water until tender. Blend milk with soup, add beef, cheese, onion and garlic salt. Grease casserole and fill alternately with layers of mix and macaroni. Top with bread crumbs and dot with butter. Bake at 350 degrees for 45 minutes or until onions are tender.

Note: Can substitute corned beef with spam or leftover ham.

Submitted by:
Helga Garling
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Scotch Casserole
ID: 452 Pork


Ingredients:
8 oz. pkg. elbow macaroni 1/4 lbs. sharp Tillamook cheese, grated 1 can mushroom soup, undiluted 1/4 cup chopped onion 1 can corned beef (diced) 1 cup milk 3/4 cup dry bread crumbs dash of garlic salt

Instructions: Cook macaroni in salted water until tender. Blend milk with soup, add beef, cheese, onion and garlic salt. Grease casserole and fill alternately with layers of mix and macaroni. Top with bread crumbs and dot with butter. Bake at 350 degrees for 45 minutes or until onions are tender. Note: Can substitute corned beef with spam or leftover ham.

Submitted by: Helga Garling USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.