Oyster Macaroni and Cheese

A pasta dish with Oysters from a jar that is the only way I do oysters...in a macaroni and cheese casserole.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 372 Calories

Ingredients

• 1 teaspoon salt (Optional)
• 1 tablespoon vegetable oil
• 2 cups shredded sharp Cheddar cheese
• ½ cup chopped green bell pepper
• 1 ½ cups seashell pasta
• 1 (10.75 ounce) can condensed Cheddar cheese soup
• ⅓ cup chopped green onion
• 1 tablespoon Dijon mustard
• 1 (10 ounce) jar oysters, drained and cut into thirds

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add the seashell pasta, and cook until tender, about 7 minutes. Drain.

Step 2

Meanwhile, heat the oil in a skillet over medium heat. Add the pepper and onion; cook and stir until tender. Stir in the cheese soup, salt and mustard. Mix in the macaroni and oysters so they are evenly distributed. Spoon half of the mixture into a 2 quart casserole dish. Cover with half of the Cheddar cheese. Top with remaining oyster mixture and remaining cheese.

Step 3

Bake covered for 15 minutes in the preheated oven. Then uncover, and continue baking for 20 minutes, or until hot and bubbly.