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Contestant: Kelsey Storey
Serves: 4-6
Ingredients:
Crust:
1½ cups cooked macaroni, drained
3 eggs, lightly beaten
¼ cup grated Parmesan cheese
Filling:
1 Tablespoon vegetable oil
1 small onion, chopped
1 seeded tomato, chopped
1 cup green pepper
1 cup red pepper
1 cup zucchini
1 cup mushrooms
1 teaspoon garlic powder, dried basil, dried oregano
Topping:
4 eggs
½ cup milk
¼ teaspoon salt, pepper, and dry mustard
1 cup shredded cheddar and mozzarella cheese blend
Directions:
Preheat oven to 350°F.
For crust; combine macaroni, eggs and cheese. Spread over bottom of greased 8-inch square baking dish. Set aside.
For filling; In a large skillet, heat oil on medium-high heat. Stir-fry onion, seeded tomato, and vegetables until tender-crisp. Season with garlic powder, basil, and oregano. Pour over macaroni crust.
For topping; In medium bowl, beat together eggs, milk, salt, pepper, and dry mustard. Stir in cheese. Pour over vegetable mixture. Bake in oven for 30-35 minutes.
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