A follow up from my post yesterday on Mac and Cheese…My mom made a couple of great casseroles that I loved as a kid, a Monte Cristo something or other (need to find the recipe now that I have exceptional substitutions) and the following, Macaroni Green Beans Supreme. I am not sure the source of the recipe as it is at least 25 – 30 years old but over the years, my mom added a couple of cool tweaks of her own…The original recipe is in black, my mom’s add-in’s are in green and my gluten free tweaks are in red. **Let me know if you like this format of posting recipes, I just want to show how I make modifications to regular recipes to make them gluten free, and thus encourage you to make simple modifications of your own to your family’s favorite recipes!**
Macaroni Green Beans Supreme
7 1/2 oz. pkg. Macaroni and Cheese (using my scale, I weighed out 7 1/2 oz. of Tinkyada Macaroni Noodles)
1 1/2 oz. Cheddar Cheese Powder
4 Tbs. Margarine (I used Smart Balance in the Tub)
1/4 cup milk (I used Skim)
1 “can” Condensed Cream of Mushroom Soup (Perfected Condensed Mushroom Soup Recipe)
16 oz. can Cut Green Beans, drained
3 1/2 oz. can French Fried Onions (I measured out 3 1/2 oz. of the french fried onions I had made the day before for the Green Bean Casserole post)
5 Hot Dogs, sliced and sauteed in butter or butter substitute (I did this with Smart Balance)
1/2 cup Milk (I used skim)
- Cook macaroni as directed on package. Drain.
- In a bowl, add cooked macaroni, butter, cheddar cheese powder, and 1/4 cup milk. Mix well.
- Saute Hot Dogs in Butter
- Add soup and 1/2 cup milk, stir.
- Fold in green beans and sauteed hot dogs.
- Pour into a baking dish.
- Top with french fried onions.
- Cover and Bake at 350° for 30 minutes
I serve this casserole alongside a bowl of fresh seasonal fruit.
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