Hi,
Yes. I'm pretty sure the standard can of evaporated milk is 12 ounces.
Jeanne
On 8/31/20, Janet Brown via Cookinginthedark
<[email protected]> wrote:
> Hi.
> This sounds good
> When you make half of the recipe, do you use 6 ounces of the evaporated
> milk? and do you simply cut each ingredient in half?
>
> Sent from my iPhone
>
>> On Aug 31, 2020, at 1:55 PM, Jeanne Fike via Cookinginthedark
>> <[email protected]> wrote:
>>
>> Hi,
>> Most of my family really like the following casserole. It makes a lot
>> and I either freeze leftover or only make half.
>> Jeanne
>>
>> spicy broccoli, macaroni and cheese casserole
>> 2 cups cooked either elbow or small shell macaroni
>> 2 cups frozen or fresh broccoli, thawed and drained
>> 2 cups shredded sharp cheddar cheese
>> 2 cups shredded pepper jack cheese
>> 1 can evaporated milk (12 ounces)
>> 1/2 cup grated parmesan cheese
>> 1/2 teaspoon ground black pepper
>> 2 tablespoons bread crumbs
>> Preheat oven to 350 degrees. Slightly butter a 3-quart casserole dish.
>> Cook macaroni according to package directions (or measure out 1 cup
>> from a large box to cook). Thaw and drain the broccoli. In the
>> casserole dish, add the evaporated milk, the black pepper and 1/4 cup
>> of the parmesan cheese and stir. Add the remaining ingredients except
>> for the other 1/4 cup parmesan cheese and the bread crumbs. Mix well.
>> Sprinkle the remaining parmesan cheese and bread crumbs over the top.
>> Cover lightly with aluminum foil and bake 20 minutes. Remove foil and
>> bake an additional 10 minutes.
>>
>> Hi, Most of my family really like the following casserole. It makes a
>> lot and I either freeze leftover or only make half.
>> Jeanne
>>
>> spicy broccoli, macaroni and cheese casserole
>> 2 cups cooked either elbow or small shell macaroni
>> 2 cups frozen or fresh broccoli, thawed and drained
>> 2 cups shredded sharp cheddar cheese
>> 2 cups shredded pepper jack cheese
>> 1 can evaporated milk (12 ounces)
>> 1/2 cup grated parmesan cheese
>> 1/2 teaspoon ground black pepper
>> 2 tablespoons bread crumbs
>> Preheat oven to 350 degrees. Slightly butter a 3-quart casserole dish.
>> Cook macaroni according to package directions (or measure out 1 cup
>> from a large box to cook). Thaw and drain the broccoli. In the
>> casserole dish, add the evaporated milk, the black pepper and 1/4 cup
>> of the parmesan cheese and stir. Add the remaining ingredients except
>> for the other 1/4 cup parmesan cheese and the bread crumbs. Mix well.
>> Sprinkle the remaining parmesan cheese and bread crumbs over the top.
>> Cover lightly with aluminum foil and bake 20 minutes. Remove foil and
>> bake an additional 10 minutes.
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