Macaroni, Tomato and Cheese Casserole
Mike's mom, Pat Ruddle, makes this a lot. We all love it. It's perfect for a picnic in the summer.
- 1 lb Macaroni
- I Can Cheddar Cheese Soup
- 1 Can Milk
- 1 Can Diced Tomatoes
- 2 C. Cheddar Cheese
- Parmesan Cheese
- Bread Crumbs
Cook and drain macaroni. In saucepan, mix cheddar cheese soup and 1 can of milk and heat. Add cheddar cheese and mix. Pour into the macaroni and stir. Put into a 9x13 glass baking dish. Salt and pepper. Pour drained diced tomatoes over the top. Top with bread crumbs. Dot with butter. Sprinkle parmesan cheese on top.
Bake at 350 for 30-35 min. or until top is golden brown.