Servings: 8-10Prep Time: 10-15 min Cook Time: 30 min
1 16 oz box elbow macaroni
1 small onion diced fine
6 tbsp butter
1 lb Velveeta cut into 1/2 inch chunks
1 1/2 cups sour cream
2 cans cream of chicken soup
1 sleeve Ritz Crackers
1/2 cup grated parmesan cheese
Cook elbow macaroni drain; set aside.
Saute diced onion in 3 Tbsp. butter until tender.
Combine all ingredients: elbow macaroni, sauteed onion, soup, sour cream, and Velveeta. Place in greased or buttered casserole dish.
Place topping ingredients in zip-lock baggie, and roll with rolling pin to crush and combine. Sprinkle on top of casserole, dot with 3 Tbsp. melted butter.
Bake at 350 degrees, about 30-35 minutes.
Categories: Pasta, Potluck, Side Dishes
Submitted by: kechm on December 30, 2010
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