Macaroni Olive Gratin
Ingredients
- 1 cup elbow macaroni, uncooked ⓘ
- 1/3 cup chopped green pepper ⓘ
- 1/3 cup chopped celery ⓘ
- 1/3 cup chopped onion ⓘ
- 2 tablespoons olive oil ⓘ
- 1 cup mayonnaise ⓘ
- 1/2 cup (2 ounces) shredded Cheddar cheese ⓘ
- 1 (8-ounce) carton sour cream ⓘ
- 1 (4-ounce) can sliced mushrooms, drained ⓘ
- 1 (4-ounce) can sliced ripe olives, drained
- 1 (4-ounce) jar diced pimiento, drained ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/8 teaspoon ground red pepper ⓘ
- 1/4 cup Italian-seasoned breadcrumbs
- 2 tablespoons margarine, melted ⓘ
- 1/4 teaspoon paprika ⓘ
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- Saute green pepper, celery, and onion in hot olive oil in a medium skillet over medium-high heat 5 minutes or until tender.
- Combine vegetables, macaroni, mayonnaise, and next 7 ingredients in a large bowl; stir well. Transfer to a greased 1 1/2-quart baking dish. Bake, uncovered, at 325° for 20 minutes. Combine breadcrumbs and margarine; stir well. Sprinkle breadcrumb mixture and paprika over casserole. Bake an additional 10 minutes or until thoroughly heated.
Nutrition & Diet Analysis (per serving)
1008
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).