 | | Directions |
- Cook the macaroni until el dente (still having a slight bit to it); drain, rinse with cold water, and set aside.
- Combine the cream of chicken soup, salt, sour cream, butter, and cheese together; stir until well mixed.
- Pour drained macaroni into the baking dish and spoon the soup and cheese mixture over the macaroni.
- Spread the mixture evenly and then press it down into the macaroni the best you can without stirring. Smooth out the top when done.
- Mix the corn flake crumbs with the melted butter and then spread out evenly over the macaroni mixture.
- Bake for 1 hour at 350 degrees F.
Note: This macaroni casserole can be all made up a day ahead of time and refrigerated or it can be frozen for longer storage. |
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Container: 9 x 13 baking dish
Servings: 12
|  | | Ingredients | | - | | 1 pound macaroni |
| - | | 1 can cream of chicken soup |
| - | | 1 teaspoon salt |
| - | | 12 ounces sour cream |
| - | | 1/2 cup butter or margarine - melted |
| - | | 2 cups shredded cheddar cheese |
| - | | TOPPING: |
| - | | 2 cups corn flake crumbs - finely crushed |
| - | | 1/4 cup butter or margarine - melted |
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