1 c. uncooked elbow macaroni
Salt
1 c. half and half
1 c. soft bread crumbs
1 tsp. instant minced onion
1 c. shredded cheese
3 eggs, slighted beaten
1 tsp. seasoned salt
1/4 tsp. seasoned black pepper
1 tsp. Worcestershire sauce

SHRIMP CREOLE SAUCE

In small saucepan, saute 2 tablespoons each minced green pepper, onions and celery in 1 tablespoon butter until onion is tender. Stir in 1 can crushed stewed tomatoes and add 1 vegetarian bouillon cube and 1/4 cup water. Bring to boil. Cook, stirring until thickened about 1 tablespoon cornstarch. Add about 20 cooked, shrimp.

Cook macaroni in boiling salted water for 10 minutes or until tender. Drain and set aside.

Scald half and half and pour over bread crumbs. Add instant onion, cheese, eggs, seasoned salt and black pepper, Worcestershire sauce. Stir in macaroni. Turn into well-greased 7 1/2 x 3 1/2 inch loaf pan.

Set in roasting pan or other deep pan. Add hot water to depth of 1 inch.

Bake at 350 degrees for 45 minutes or until firm and golden brown.