Bacon and Cheese Omelet
INGREDIENTS:
1 lb Sliced bacon
1 sm Onion; chopped
2 cn (10.75-oz) condensed cheddar
-cheese soup
1/2 c Milk
1 tb Worcestershire sauce
1 ts Dry mustard
8 oz Elbow macaroni; cooked and
-drained -or-
1 pk Boxed stuff
1 c Sharp cheddar cheese (the
-sharper the better);
-shredded
2 tb Diced pimiento (optional)
1 lb Sliced bacon
1 sm Onion; chopped
2 cn (10.75-oz) condensed cheddar
-cheese soup
1/2 c Milk
1 tb Worcestershire sauce
1 ts Dry mustard
8 oz Elbow macaroni; cooked and
-drained -or-
1 pk Boxed stuff
1 c Sharp cheddar cheese (the
-sharper the better);
-shredded
2 tb Diced pimiento (optional)
submitted by: sgjg6566@usa.pipeline.com (Julie, Michigan, USA) This is another twist on Macaroni and cheese--my kids love it!
Cook bacon, saving about 1/4 cup of drippings. Crumble bacon, reserving 4 or 5 strips for the top of dish. Saute onion in remaining drippings. Add cheese soup, milk, Wrocestershire sauce and mustard; mix well and heat through. Stir in the bacon, macaroni, shredded cheese and pimiento. Place in casserole dish (I use 3 quart). Top with remaining strips of bacon. Bake in a 375 degree oven for 25 minutes. Enjoy!!
DAVE DAVIDG@CLAM.RUTGERS.EDU
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE -
22 APRIL 1996
Cook bacon, saving about 1/4 cup of drippings. Crumble bacon, reserving 4 or 5 strips for the top of dish. Saute onion in remaining drippings. Add cheese soup, milk, Wrocestershire sauce and mustard; mix well and heat through. Stir in the bacon, macaroni, shredded cheese and pimiento. Place in casserole dish (I use 3 quart). Top with remaining strips of bacon. Bake in a 375 degree oven for 25 minutes. Enjoy!!
DAVE DAVIDG@CLAM.RUTGERS.EDU
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE -
22 APRIL 1996