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Categories: Vegetables - Vegetarian - Casserole - Noodles - Boiled - Baked
From: Gran
Recipe Full Resolution

Ingredients

Ingredient Amount Notes
Olives 1 cup Ripe - Pitted - Cut up
Tomatoes 6 large More if more fit in Casserole
Butter 2 Tbsp More to coat baking dish
Flour 2 Tbsp  
Evaporated Milk 1⅔ cups Recipe specifies 1 tall can (1⅔ cups)
Salt ½ tsp  
Pepper ¼ tsp  
Basil ⅛ tsp  
Italian Seasoning ⅛ tsp Optional - May substitute for Basil
Elbow Macaroni 2 cups Cooked - recipe calls for 2 cups (8 oz package)
Parsley Flakes 1 tsp  
Italian Seasone Bread Crumbs    

Method

  1. Preheat oven to 375 °F
  2. Butter baking dish
  3. Cook Macaroni and drain
  4. Pit olives if needed and cut them up
  5. Wash Tomatoes
  6. Slice off tops and scoop out centers
  7. Arrange tomatoes in buttered baking dish
  8. Melt butter separately
  9. Blend flour and seasonings into metled butter
  10. Stir in milk and cook until thick
  11. Add macaroni and olives
  12. Spoon into tomatoes in baking dish
  13. Top with Italian Seasoned Bread crumbs
  14. Bake for 30 minutes

Notes From Gran

  • Good served with Parmesan

Modern Notes

*

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