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1
Preheat the oven to 350.
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2
Hard boil 3 eggs.
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3
Butter a large casserole dish (9x13) and set aside.
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4
Dice the onion & slice the mushrooms into slivers, and then saute both together in a buttered frying pan.
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5
Set aside.
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6
If adding the optional frozen vegetables, follow the package directions to microwave a cup of frozen peas or mixed vegetables.
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7
In a mixing bowl, combine the can of cheese soup, half a can of cream of mushroom soup, and a cup of milk.
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8
Mix in the sauteed onions and mushrooms, (and the microwaved vegetables, if you wish) Slice the Yukon Gold potatoes into the thinnest possible slices.
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9
Slice the hardboiled eggs thinly.
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10
In a buttered frying pan, brown about a cup of bread crumbs.
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11
Boil macaroni according to the directions, drain, and put in a large mixing bowl.
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12
Take bowl with the soup/milk/onions/mushrooms/veg.
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13
mixture and pour about half of it over the drained macaroni, and mix thoroughly.
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14
Now assemble the layers of the casserole in the buttered casserole pan: At the bottom layer, line the pan with very thin slices of the potatoes.
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15
Pour the macaroni and sauce mixture on top and spread it evenly.
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16
Next layer: Take the slices of hard boiled egg and distribute them over the macaroni.
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17
It's OK if the yolk crumbles out -- just distribute it around the casserole.
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18
Salt & pepper the eggs to taste.
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19
Next, put another layer of very thin slices of potatoes over the macaroni layer.
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20
Pour the other half of the soup/milk/vegetable sauce over the top and spread it around evenly.
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21
Take pre-shredded cheese (Romano or Kraft Italian 3-cheese mixture) from a package and sprinkle liberally over the top of the casserole.
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22
Cover the cheese with the browned breadcrumbs.
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23
Sprinkle with fresh parsley or parsley flakes from a jar.
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24
Dot top with butter, if desired.
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25
Bake in oven at 350 for an hour, until potatoes are tender.
