Recipe: Creamette Loaf with Mushroom Sauce (Creamette macaroni recipe, 1940's)

CREAMETTE LOAF WITH MUSHROOM SAUCE

"From a story in which readers submitted favorite recipes of their mothers, from 1994. This was from Marilyn Desilet, of Two Harbors, Minn. Her mother was Mabel Novak. This was a favorite luncheon dish of Mabel's. The recipe dates back to the '40s, and undoubtedly was from the Creamette Co."

1 (7 oz.) pkg. (1 1/2 cups) macaroni (probably elbow macaroni)
1 cup soft bread pieces (without crusts)
1 cup milk
1 (2-oz.) jar pimento, divided use
1 small onion, finely chopped
1/4 cup (1/2 stick) butter, melted
1 cup (2 to 3 oz.) cubed, pasteurized processed cheese (such as Velveeta)
3 eggs, well beaten
Salt and pepper (to taste)
FOR THE MUSHROOM SAUCE:
1 (103/4 oz.) can cream of mushroom soup
1 (8-oz.) carton sour cream
1 (4-oz.) can sliced mushrooms, drained
Parsley, for garnish

Preheat oven to 350 degrees F.

Cook the macaroni according to package directions. Soak bread in milk. Set aside 1/4 teaspoon pimento.

Combine cooked macaroni, bread and milk, remaining pimento, onion, butter, cheese, eggs, salt and pepper. Put in greased baking dish.

Bake for 1 hour.

MEANWHILE, PREPARE THE MUSHROOM SAUCE:
Combine (undiluted) condensed soup, sour cream, mushrooms and reserved pimento. Heat.

Serve sauce over squares of Creamette Loaf. Garnish with parsley.

Makes 6-8 servings
Source: Minneapolis Star-Tribune