Recipes

In large uncovered saucepan cook macaroni in boiling water, cooking oil and salt, until tender but
firm, about 5 to 7 minutes. Drain. Return macaroni to pot. Add remaining ingredients. Mix. Pour into 2-1/2 qt. Greased casserole. Bake uncovered in 350°F oven for 30 to 40 minutes.

2 cups Elbow macaroni
2-1/2 qt. Boiling water
1 tbsp. Cooking oil (optional)
4 cups Grated cheddar cheese
10 oz. Cream of mushroom soup
10 o z. Sliced mushrooms drained
1 cup Finely chopped onion
3/4 cups Mayonnaise
¼ cup Finely chopped green pepper optional but flavorful)
2 tsp. salt

Peel and slice the potatoes and dice the onion. Melt 2 tbsp flour. Add salt and pepper, mushroom soup and milk. Stir in the potatoes and onions. Cook in the microwave on high for 17-19 minutes or until potatoes are soft. Remove from the microwave and sprinkle cheddar cheese on top and let stand to melt.

4 potatoes
1 onion
2 tbsp butter
2 tbsp flour
Salt and pepper (to taste)
1 can mushroom soup
1/2 cup milk
Cheddar cheese (grated)

Wash and scrub 4- 5 medium sized potatoes. Cut into chunks. Blend soup mix with oil, butter and spices. Add potatoes and stir until well blended. Bake in 350° oven until potatoes are fork tender