Each week, Let’s RV will publish one recipe each week from the RV Centennial Cookbook authored by Evada Cooper.
The book features a collection of recipes submitted by RVers themselves. The author is providing the recipes in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published soon.
This week’s recipe is for incredibly fattening macaroni casserole. It was submitted by Carol Klug in McAllen, Texas.
- 1 large package of large elbow macaroni
- 1 large box of Velveeta cheese (do not use an off brand)
- 1 16 ounce package of bacon
- 1 large onion, chopped
- 3 stalks celery, chopped fine
- 2 cans Ro-Tel tomatoes (okay to use diced tomatoes if you don’t like spice)
Cook macaroni and drain. Fry bacon and save drippings. Saute celery and onions in some of the saved bacon drippings. In the pot you cooked the macaroni in, stir in the macaroni, tomatoes, celery, onion and crumpled fried bacon as well as the remaining saved drippings.
Pull all mixture in a 9×13 Pyrex dish. Slice cheese in chunks to cover. Bake in oven at 325 degrees until melted, about 30 to 40 minutes. Don’t burn.
Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.
To order a copy of the cookbook, click here.