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Recipe Source: cdkitchen.com
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Mexican Macaroni Casserole
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Serves/Makes: 4
Ready in: 30-60 minutes
- 2 tablespoons cornstarch
- 1 tablespoon margarine or butter
- 1/2 cup sliced green onions
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 can (14 ounce size) chicken broth
- 1 package (8 ounce size) Monterey Jack cheese with jalapeno peppers, shredded
- 1/2 cup sour cream
- 8 ounces twisted pasta, cooked and drained (tri-colored, if available)
In a 2-quart saucepan, melt margarine over medium heat. Add green onions. Cook, stirring for 2 minutes. Stir in cornstarch, cumin and salt. Gradually stir in chicken broth until smooth. Stirring constantly, bring to a boil over medium heat. Boil for 1 minute. Remove from heat. Stir in cheese until melted. Stir in sour cream. Pour over pasta, stirring to coat. Spoon into a shallow 2-quart baking dish. Bake at 350 degrees F for 15 minutes or until hot and bubbly.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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