The Macaroni Routine - cooking recipe

Ingredients

2 c. elbow macaroni, cooked
4 eggs, slightly beaten
2 c. milk
2 Tbsp. chopped parsley
1 small can pimiento, minced
2 medium onions, chopped
8 slices bread, torn in pieces
1 tsp. Accent
salt to taste
1 1/2 to 2 c. grated cheese
1/3 c. cooking oil

Preparation

Saute onion lightly in small amount of butter.
Combine all ingredients, adding the macaroni last.
If too dry or too wet, add more milk or bread accordingly.
Pour into an oiled casserole dish and bake in a 400\u00b0 oven until it bubbles, then turn oven down to 325\u00b0 until the middle is done.
It is better baked longer time at the lower temperature.