Serves: 4
Total Calories: 982

2 tablespoons salt
3 quarts water boiling
2 cups macaroni, elbow (8 oz)
1 (17-ounce) can peas, sweet, undrained
1/4 cup butter or margarine
1/4 cup flour
1/4 teaspoon black pepper
1/8 teaspoon dry mustard
2 cups milk
1 cup ham, cubed, cooked (optional)
1 1/2 cups sharp cheddar cheese grated
1/2 cup pimiento stuffed
2 tablespoons onions chopped
Topping:
1/4 cup sharp cheddar cheese, grated
2 tablespoons butter or margarine
2 tablespoons bread crumbs, dry

1. Add 1 tablespoon salt to rapidly boiling water gradually add macaroni so water continues to boil.
2. Cook, uncovered, stirring occasionally, until tender drain in colander and set aside.
3. Drain peas, reserving 1/2 cup liquid.
4. Melt butter over medium heat stir in flour, pepper, mustard and remaining tablespoon salt.
5. Gradually stir in milk and reserved liquid from peas cook, stirring constantly, until sauce boils for 1 minute.
6. Combine sauce, peas, ham, cheese, olives and onion with macaroni.
7. Turn mixture into 2 1/2-quart casserole.
8. Combine cheese crumb topping ingredients and sprinkle over casserole.
9. Bake in preheated 375'F. oven 20 to 25 minutes, or until bubbling hot.



~

Nutritional Facts:

Serves: 4
Total Calories: 982
Calories from Fat: 341

More Recipes from the Cook'n Vegetarian Cookbook:
American Chop Suey
Cheese Enchilada Stacks
Cheese Lasagne Casserole
Chili-Cheese Jubilee
Company Vegetable Casserole
Easy Bulgur Chili
Macaroni Meal-In-A-Casserole
Pigeon Peas and Rice
Quick Fake Pizza
Red Potato Casserole
Simply Creamy Macaroni and Cheese
Stir Fried Eggs and Vegetables
Succotash
Tater Tot Casserole
Vegetable Lo Mein