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Macaroni Olive Gratin

Yield 10 servings.

Ingredients

  • 1 cup elbow macaroni, uncooked
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped celery
  • 1/3 cup chopped onion
  • 2 tablespoons olive oil
  • 1 cup mayonnaise
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 1 (8-ounce) carton sour cream
  • 1 (4-ounce) can sliced mushrooms, drained
  • 1 (4-ounce) can sliced ripe olives, drained
  • 1 (4-ounce) jar diced pimiento, drained
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1/4 cup Italian-seasoned breadcrumbs
  • 2 tablespoons margarine, melted
  • 1/4 teaspoon paprika

Nutrition Information

  • calories 348
  • caloriesfromfat 80 %
  • fat 30.9 g
  • satfat 7.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.7 g
  • carbohydrate 14.3 g
  • fiber 0.0 g
  • cholesterol 29 mg
  • iron 0.0 mg
  • sodium 633 mg
  • calcium 0.0 mg

How to Make It

  1. Cook macaroni according to package directions. Drain and set aside.

  2. Saute green pepper, celery, and onion in hot olive oil in a medium skillet over medium-high heat 5 minutes or until tender.

  3. Combine vegetables, macaroni, mayonnaise, and next 7 ingredients in a large bowl; stir well. Transfer to a greased 1 1/2-quart baking dish. Bake, uncovered, at 325° for 20 minutes. Combine breadcrumbs and margarine; stir well. Sprinkle breadcrumb mixture and paprika over casserole. Bake an additional 10 minutes or until thoroughly heated.

Light and Luscious