1 pound macaroni
1 (6 ounce) can condensed Cheddar cheese soup
3 eggs
1 (14.5 ounce) can whole milk
1 tablespoon butter
1 teaspoon orange peel
1 teaspoon dry mustard
1/2 teaspoon crushed red pepper
1 (12 ounce) package turkey livers
1 teaspoon onion powder
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat soup in microwave or small saucepan over medium-low. Stir in eggs and milk until soup is heated through; cook, stirring occasionally, until thickened. Stir in butter, orange peel, mustard powder and red pepper. Heat through.
Toss macaroni with soup mixture.
Heat oven to 375 degrees F (190 degrees C). Spoon turkey meat into baked dish and top with onion, salt and pepper. Bake in the preheated oven for 35 minutes or until heated through and browned. Uncover and bake for an additional 5 minutes. Serve warm.
This was very good but I would change a thing or two. I minced up my garlic before cooking and added it while grinding my onion. I used garlic powder for amount not needed and also added a lb of fresh green beans. I will have this again very easy.
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