Macaroni Casserole

canned goods, soup, oranges
Yields: 10 Servings Difficulty: Medium Prep Time: 30 Mins Cook Time: 30 Mins Total Time: 1 Hr

This is a favorite and basic casserole that we have almost weekly during the winter. It is often changed up a bit with different colored sweet peppers, beef instead of chicken, green chile and more cheese, or broccoli instead of peppers. However, it never fails to please. I usually triple this recipe and make 3 casseroles at a time: 1 for the freezer, 1 for dinner, and 1 for a breakfast or lunch.


0/18 Ingredients
Adjust Servings
  • Lightly Sauteed Veggies
  • Bread Crumb Topping


0/5 Instructions
  • Boil noodles and chicken in separate pots. Cool and cube chicken. Drain and rinse noodles.
  • Combine everything except the bread crumb topping ingredients in a large bowl and mix thoroughly. Pour into a 11x14" glass cake pan.
  • Bread Crumb Topping
  • Melt butter in a skillet. Crush and add garlic to the butter. Saute the garlic several minutes on medium heat until it begins to brown. Remove it from skillet.
  • Add bread crumbs to the butter and stir, coating them with the butter. Add rosemary and salt. Stir. When the bread has soaked up almost all the butter, remove from heat and sprinkle on top of the casserole.
  • Bake in a 375 degree oven for about 30 minutes or until the bread crumbs are browned and the casserole is bubbling. Pairs well with a salad or stir fried vegetables.

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