Macaroni, Tomato and Cheese Casserole

By Thom7747

The perfect dish when it's less-than-perfect outside, this saucy supper casserole, made marvelous with melted Cheddar cheese and garden-fresh tomatoes, is comfort food at its ooey, gooey, cheesy best.

Ingredients

• 1-1/2 cups (375 mL) raw elbow macaroni
• 1 small onion, chopped
• 1 can (28-oz/796-mL) diced tomatoes
• 1 cup (250 mL) cubed sharp Cheddar cheese
• 1 cup (250 mL) water
• 1 tsp. (5 mL) salt
• 1/4 tsp. (1 mL) black pepper
• 1 tbsp. (15 mL) butter
• 1 cup (250 mL) bread crumbs

Preparation

Step 1

Preheat oven to 350 degrees F (180 degrees C). Grease an 8-cup (2-L) ovenproof casserole with a lid.

In the prepared casserole, combine macaroni, onion, tomatoes, cheese, water, salt and pepper and stir to combine well. Place the lid on the casserole and bake for 1 hour, opening the oven and giving the mixture a stir about halfway through the baking time.

Meanwhile, melt butter in a small skillet over medium heat. Add bread crumbs and cook, stirring, for 8 to 10 minutes or until the crumbs are lightly toasted.

After the casserole has baked for 1 hour, remove the lid and sprinkle the buttered crumbs over top. Return to the oven, place under the broiler element and broil for 3 to 5 minutes, until browned.