Another one from Make it Now, Bake it Later #3. It is also another with the curious “California” designation. I definitely want to know what that is about!
I am amused by it because well, we have some fondness for canned macaroni and cheese in our house. Next time we are up to preservatives, fat and total hedonistic trashy food pleasures…we are totally making at least a half size casserole…I am afraid it won’t photo well…but maybe that is the point. Anyone want to hazard a guess as to why pre-grated cheese is banned in her recipes?
Try this at your next cookout!
5 cans macaroni with cheese sauce (15 oz. size)
1 pkg. frozen chopped spinach, thawed and drained
½ lb. freshly grated sharp cheese. Don’t buy pregrated! Save some for top when adding to casserole
1 small bunch green onions, cut up finely
½ tsp. oregano
1 can French fried onions
Mix all together except French-fried onions. Remember to save some of the cheese and sprinkle on top. Refrigerate.
Cover top with French-fried onions and bake, uncovered, in a 350° oven 45-60 minutes until hot through.
A 3 qt casserole is fine for this.