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 cup chopped onion
- ▢ — 1 can of mushroom soup
- ▢ — ½ cup milk
- ▢ — 2 cups shredded cheese
- ▢ — 1 (16 oz.) can tomatoes, cut up
Instructions
- ▢ — Cook macaroni and drain.
- ▢ — In medium saucepan, melt butter, add onion, cook until tender.
- ▢ — Add soup and milk.
- ▢ — Add cheese and tomatoes.
- ▢ — Cook stirring constantly until cheese melts.
- ▢ — Combine macaroni with mixture.
- ▢ — Pour into 1 ½ quart casserole dish.
- ▢ — Bake at 350 degrees for 30 minutes.
- ▢ — Serves 4.
