By Sunny Leggett
(From Peacocks on my Porch Cookbook)
1 16oz pkg elbow macaroni noodles
1/2 cup melted margarine
1 16ox pkg chedder cheese (shredded & divided)
1 12oz can evaporated milk
1 can cheddar cheese soup
2 beaten eggs
Cook noodles according to pkg directions. Put in 5qt crock pot with melted margarine. In a bowl mix 3 cups of shredded cheese, milk soup & eggs. Pour over noodles. Cook on low for 4 hours. Sprinkle remaining cheese on top and cook until melted.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment