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Peas, mushrooms and green onions are delightful additions in Ruth Rigoni's version of a popular comfort food. "This is a nice change from plain macaroni and cheese," notes the Hurley, Wisconsin cook.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cheesy Pasta Pea Bake in Taste of Home June/July 2001, p18
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Reviewed on Apr. 01, 2011 by Michellesuette
I turned this into an Italian dish omitting the chiles, hot sauce and adding some parmesan cheese, finishing with Italian buttered bread crumbs.
Reviewed on Aug. 27, 2010 by cobysmom
i left out the mushrooms and added ground beef this was yummy! makes a great casserole
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