- 1 1/2 cups seashell pasta
- 1 tablespoon vegetable oil
- 1/2 cup chopped green bell pepper
- 1/3 cup chopped green onion
- 1 (10.75 ounce) can condensed Cheddar cheese soup
- 1 (10 ounce) jar oysters, drained and cut into thirds
- 1 teaspoon salt (optional)
- 1 tablespoon Dijon mustard
- 2 cups shredded sharp Cheddar cheese
- Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add the seashell pasta, and cook until tender, about 7 minutes. Drain.
- Meanwhile, heat the oil in a skillet over medium heat. Add the pepper and onion; cook and stir until tender. Stir in the cheese soup, salt and mustard. Mix in the macaroni and oysters so they are evenly distributed. Spoon half of the mixture into a 2 quart casserole dish. Cover with half of the Cheddar cheese. Top with remaining oyster mixture and remaining cheese.
- Bake covered for 15 minutes in the preheated oven. Then uncover, and continue baking for 20 minutes, or until hot and bubbly.
05/28/2019
recipepes.com
oyster macaroni and cheese, recipe
PT15M
PT1H
5
455 calories
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