Macaroni Casserole
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.
  • Difficulty: Medium
Servings: 10 yield(s)
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
Ingredients
  • 3 cup chicken (precooked and cubed)
  • 16 oz dry macaroni pasta (precooked/boiled)
  • 16 oz plain yogurt
  • 1 lb cheddar cheese (shredded)
  • 1/2 cup milk
  • 2 eggs (beaten)
  • 1 tsp salt
  • 1 tsp black pepper
    • Lightly Sauteed Veggies
  • 4 oz button mushrooms
  • 1/2 yellow bell pepper (chopped in 1/4 inch pieces)
  • 1/4 sweet onion (roughly diced)
  • 4 oz black olives (sliced)
  • 1/4 cup butter or olive oil
    • Bread Crumb Topping
  • 2 cup slices of bread, crumbled or cubed (we use homemade sourdough )
  • 1/2 cup butter
  • 2 garlic cloves (crushed)
  • 1 tsp dried rosemary (crumbled)
  • 1 tsp salt
Instructions
  1. Boil noodles and chicken in separate pots. Cool and cube chicken. Drain and rinse noodles.
  2. Combine everything except the bread crumb topping ingredients in a large bowl and mix thoroughly. Pour into a 11x14" glass cake pan.
    3. Bread Crumb Topping
  3. 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.
  4. 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.
  5. 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.