Baked Macaroni with Tomato and Cheese

A great baked macaroni recipe with some extra tomato zest. A great, easy casserole for any family meal.

Baked Macaroni with Tomato and Cheese
 
Author:
Recipe type: Side Dish
Serves: 4
Prep time:
Cook time:
Total time:
 
A great baked macaroni recipe with some extra tomato zest. A great, easy casserole for any family meal.
Ingredients
  • 1 (7 oz.) pkg. elbow macaroni
  • 1 tbsp. butter
  • ¼ c. chopped onion
  • 1 can of mushroom soup
  • ½ cup milk
  • 2 cups shredded cheese
  • 1 (16 oz.) can tomatoes, cut up
Instructions
  1. Cook macaroni and drain.
  2. In medium saucepan, melt butter, add onion, cook until tender.
  3. Add soup and milk.
  4. Add cheese and tomatoes.
  5. Cook stirring constantly until cheese melts.
  6. Combine macaroni with mixture.
  7. Pour into 1½ quart casserole dish.
  8. Bake at 350 degrees for 30 minutes.
  9. Serves 4.

Baked Macaroni

About Peggy

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

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