Bacon Macaroni Casserole

I found this Bacon Macaroni Casserole recipe in a newspaper dating back to 1995 – Mum had it stashed in her filing cabinet. Sounds divine!

I found this Bacon Macaroni Casserole recipe in a newspaper dating back to 1995 – Mum had it stashed in her filing cabinet. Sounds divine!

Bacon Macaroni Casserole

serves
4
time needed
prep cook
ingredients
6
difficulty
easy
rating (click to rate)
3.8 based on 16 ratings, click to rate

Ingredients

  • 250 grams Macaroni Noodles
  • 1 Can Evaporated Milk
  • 1 Can Cream Of Mushroom Soup (or Cream of Chicken if you don
  • 200 grams Cheese grated
  • 1 tsp Mustard or 1/2 teaspoon mustard powder
  • 4 Bacon Rashers or ham or chorizo or cooked sausage - whatever you like


Method

  1. Cook the macaroni according to the instructions and drain well.
  2. In a saucepan combine the tin of evaporated milk, 1/2 cup water, soup, grated cheese and mustard.
  3. Cook over medium heat until smooth and heated through.
  4. Chop the bacon into small bite sized pieces and fry until cooked well and starting to crisp.
  5. Mix together the macaroni, soupy mixture and the bacon and pour into a casserole dish.
  6. Bake at 180 degrees for 20 minutes and serve hot and bubbling

Notes

Recipe Hints & Tips:

  • This recipe is not suitable to be frozen.
  • Can be kept in the fridge covered for up to three days.
  • Add lots of grated vegies to make a healthier version.

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