MACARONI TOMATO CASSEROLE

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The addition of tangy tomato gives this version of macaroni and cheese a zesty twist. Serve as a satisfying main course or as a side dish.

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  • 4

Ingredients

  • 1-1/2 cups elbow macaroni
  • 1 medium onion, chopped
  • 8 cups boiling water
  • 1-1/2 tsp cooking oil (optional)
  • 2 tsp salt
  • 10 oz. can of condensed tomato soup
  • 14 oz. can of diced mushrooms, with juice
  • 1/2 cup water
  • 1 cup grated medium cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup grated medium cheddar cheese

Preparation

Step 1

Cook macaroni and onion in boiling water, cooking oil and salt in large uncovered pot for 5 to 7 minutes, stirring occasionally, until macaroni is tender but firm. Drain. Return macaroni and onion to pot.

Add next 6 ingredients. Stir. Turn into ungreased 3 quart casserole.

Sprinkle second amount of cheese over top. Bake, uncovered, in 350 oven for about 30 minutes until hot.

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