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Pepperoni Macaroni and Cheese Casserole
Ingredients:
1 large stick of pepperoni
half a box of elbow noodles
1 packages of sharp cheeder cheese
1 can of cream cheese soup
1 cup of whole milk
1 large stick of pepperoni
half a box of elbow noodles
1 packages of sharp cheeder cheese
1 can of cream cheese soup
1 cup of whole milk
Directions:
Dice the pepperoni into small chunks. Only use like half a stick.
Cook the noodles to partly done and drain them.
Pre-heat the over to 450 degrees.
Spread butter or spray PAM in a casserole dish.
In the pan of noodles, add the pepperoni, the milk, the can soup, and 3/4 of the cheese, and stir. Transfer the mixture to the casserole dish and add the rest of the cheese on top. Place the casserole dish on the middle rack of the oven and baked the casserole until the milk evaporate into the noodles, and the cheese melted to a thickness. Remove from oven, and serve.
Dice the pepperoni into small chunks. Only use like half a stick.
Cook the noodles to partly done and drain them.
Pre-heat the over to 450 degrees.
Spread butter or spray PAM in a casserole dish.
In the pan of noodles, add the pepperoni, the milk, the can soup, and 3/4 of the cheese, and stir. Transfer the mixture to the casserole dish and add the rest of the cheese on top. Place the casserole dish on the middle rack of the oven and baked the casserole until the milk evaporate into the noodles, and the cheese melted to a thickness. Remove from oven, and serve.
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