Peanut Butter and Jelly Casserole
This is a recipe that Grandma Oudda created when she found out I didn’t like bread. (Not liking bread was a phase I went to as a child. I like bread now as an adult.)
1 lb. elbow macaroni
1 jar peanut butter
2 cups heavy cream
i jar grape jelly
Cook macaroni al dente according to package directions. Drain and place in a mixing bowl. Cover and let sit in the refrigerator for one hour. Mix the peanut butter with one cup of cream. Blend thoroughly. Preheat oven to 400 degrees Fahrenheit. In a non-stick casserole pan, spread a layer of macaroni on the bottom of the pan. Add a layer of jelly. Add a layer of peanut butter. Repeat the layering of the macaroni, jelly, and peanut butter until you are out of all three. Cook for 30 minutes. Serves six to eight people or one presidential candidate.
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