2 tablespoons margarine/ghee
2 ½ tablespoons tapioca flour
2 cups rice (or other) milk
9 hardcooked eggs ( 6 chopped, 3 whole)
2 cups cooked gfcf elbow macaroni (Tinkyada is a good brand)
½ cup chopped celery
½ cup frozen peas, thawed
¼ cup chopped onion
1 teaspoon salt
¾ teaspoon marjoram
1/8 teaspoon pepper

Melt the margarine in a large saucepan. Mix in the flour, stirring until smooth and boiling. Add the milk and continue stirring until the mixture comes to a boil again. Stir in the chopped eggs (save the whole eggs) and the remaining ingredients. Pour the mixture into a greased 1 ½ quart casserole. Bake at 350 F for 35-40 minutes.

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