Macaroni Tomato Bake With Salad: Date Added: 13 Nov 2009 Ingredients:

1 tsp olive oil
1 tsp butter
of an onion
1 stalks celery (optional)
2 cups dry macaroni
1 can cream of mushroom soup (10 oz / 284 mL)
1 x of the soup can filled with 1% milk
Previously sautéed onion
2 cups grated Tex Mex cheese (or cheddar)
Cooked macaroni
1/2 of a 14 oz can Italian stewed tomatoes
1/2 cup fine bread crumbs
1/2 cup grated Tex Mex Cheese (or cheddar)

Cooking Instructions:

Pre-heat oven to 350º F (175º C). Bring a large pot of water to a boil for pasta. Combine butter and oil together in a small fry pan at medium heat. Finely chop onion and add to pan as you chop. Chop celery and add to pan. Stir until translucent. Remove from heat.

Add macaroni to boiling water and stir. Set timer for 5 minutes. Drain in colander and set aside. Combine soup, and gradually stir in milk, into the unclean pot. Stir in sautéed onion. Stir in cheese and continue to stir until cheese is melted. Stir in macaroni and canned tomatoes.

Pour into a large oven safe pot or casserole dish and sprinkle top with fine bread crumbs. Place in hot oven, uncovered. Set timer for 30 minutes. Once cooked top with cheese and broil, watching carefully, until cheese is bubbling and turns slightly brown in spots.

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