Ingredients
24 oz large elbow roni
4 sticks of butter
1 large onion, finely chopped
1 cup whole milk
2 16 oz. cans tomatoe sauce
1 half moon grated cheddar cheese
2 raw eggs, whipped
2 dashes of salt
2 dashes of pepper
Preparation
Boil water, add elbow roni, cook for 9 min. Drain water. Place in baking pan. Saute onions in butter in pan. Add milk and sauce, simmer slowly. Pour mixture over elbow roni and add eggs. Season and add cheese. Mix all ingrediants well in pan. Bake for 30 min. @ 350 degrees.
