My Favorite Macaroni Salad

This last weekend was so beautiful and warm in Bellingham. On Sunday I started craving my favorite macaroni salad, so I made it and had a picnic in our back yard for dinner. I think that it is a huge summer staple. The truth is that it is my friend Crystal’s tuna salad recipe twisted into a vegetarian salad, so if you eat meat try it with a can of tuna in it. This makes a lot so if you are making it for a small family just cut the recipe in half. Sorry, I forgot to take a photo.

Macaroni Salad (party size)

14ish oz of elbow macaroni

1 can olives, sliced

½ small bag frozen peas

5 stocks of celery, chopped

1 red pepper, chopped

10 Dill pickles, chopped

Mayo, as much as you want

1. Cook macaroni according to package, drain and cool.
2. Mix all ingredients in a big bowl.
3. Refrigerate until ready to eat.

This is so good and easy. I hope you love it.

Thanks to Crystal for sharing with me. –Jessie

Creamy Mushroom Pasta Casserole

Sometimes I crave a total meat dish but without the meat. This week it was tuna casserole. I did a goggle search for tuna casserole and studied many. I took some of the things from my search and made a few things up. This is what I came up with and it was so good.

Creamy Mushroom Pasta Casserole

12oz elbow pasta

½ chopped white onion

½ lb Sliced mushrooms

1 cup peas

1 ½ cups cheddar cheese

½ cup sour cream

I can cream of mushroom soup

½ cup crushed potato chips

Salt and pepper

1. Cook Pasta according to package Directions.

2. Sauté onion and mushrooms until light golden brown. Salt and pepper.

3. Add everything else except ¾ cup cheese and potato chips to the mushrooms and onions. Salt and pepper to taste.

4. Place mixture into a 9x9 baking dish.

5. Sprinkle top with cheese and crushed potato chips.

6. Bake at 425F for 15 to 20 min.

Serve it with sliced tomatoes and cucumbers.

I hope you love it. – Jessie

Mushroom and onion saute.

This is what the inside of the casserole will look like.

The end result. It taste better then it looks.