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Ingredientes
- 1 c. uncooked elbow macaroni
- Salt
- 1 c. half and half
- 1 c. soft bread crumbs
- 1 teaspoon instant chopped onion
- 1 c. shredded cheese
- 3 Large eggs, slighted beaten
- 1 teaspoon seasoned salt
- 1/4 teaspoon seasoned black pepper
- 1 teaspoon Worcestershire sauce
Direcciones
- In small saucepan, saute/fry 2 Tbsp. each chopped green pepper, onions and celery in 1 Tbsp. butter till onion is tender. Stir in 1 can crushed stewed tomatoes and add in 1 vegetarian bouillon cube and 1/4 c. water. Bring to boil. Cook, stirring till thickened about 1 Tbsp. cornstarch. Add in about 20 cooked, shrimp.
- Cook macaroni in boiling salted water for 10 min or possibly till tender. Drain and set aside.
- Scald half and half and pour over bread crumbs. Add in instant onion, cheese, Large eggs, seasoned salt and black pepper, Worcestershire sauce. Stir in macaroni. Turn into well-greased 7 1/2 x 3 1/2 inch loaf pan.
- Set in roasting pan or possibly other deep pan. Add in warm water to depth of 1 inch.
- Bake at 350 degrees for 45 min or possibly till hard and golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 287 | |
| Calories from Fat 98 | 34% |
| Total Fat 11.16g | 14% |
| Saturated Fat 5.96g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 524mg | 22% |
| Potassium 178mg | 5% |
| Total Carbs 33.64g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.98g | 1% |
| Protein 12.41g | 20% |
