1492 - Macaroni and Cheese Tomato Casserole#
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 6. Published here with her permission.
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1492 - Macaroni and Cheese Tomato Casserole#
(by Shirley McNevich)
1 cup uncooked pasta (cooked according to box directions)
2 TBSP butter
1 TBSP flour
1 - 10.75oz. can Campbell's condensed tomato soup
1 beaten egg
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup shredded sharp cheese
2 slices buttered bread
Cook pasta according to box directions--drain but do not rinse. In a
large saucepan over low heat add butter--melt. Add flour--stir until
smooth. Add tomato soup (do NOT add water)--stir and cook until it
thickens. Remove saucepan from heat. Add beaten egg--stir. Add salt
and pepper--stir. Add shredded cheese--stir. Add drained pasta--stir.
Pour mixture into a greased casserole dish. Cut buttered bread into
bite sized pieces and sprinkle them over the top of the casserole.
Bake at 350 degrees for 25-30 minutes or until heated through and
bread pieces are browned and crispy. If you wish, you can sprinkle
more shredded cheese on top before adding the bread pieces.
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