Tasty hot or cold...just slice some garlic bread and dinner is served.
8-oz. pkg. elbow macaroni, cooked
1 onion, chopped
1/2 c. celery, chopped
1 green pepper, chopped
8-oz. can sliced mushrooms, drained
1/4 c. oil
garlic salt to taste
1 t. salt
1/4 t. pepper
1/2 c. green olives with pimentos, chopped
6-oz. can tomato paste
1 c. water
1/2 c. grated Parmesan cheese
Place macaroni in a lightly greased 2-quart casserole dish; set aside. In a skillet, sauté onion, celery, green pepper and mushrooms in oil until tender. Add seasonings, olives, tomato paste and water; simmer for 10 minutes. Pour over macaroni; top with cheese. Bake at 375 degrees for 20 minutes. Serves 4 to 6.
Keep veggies fresh longer by wrapping them in paper towels and storing in open plastic zipping bags in the refrigerator.