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Baked Macaroni Tomatoes & Cheese

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Ingredients

Adjust Servings:
3 cups macaroni
2 eggs, plus
1/2 cup milk
1 (28 ounce) can stewed tomatoes
1 can tomato soup
1 cup shredded cheddar cheese
1/4 cup fresh breadcrumb

Nutritional information

589.1
Calories
137 g
Calories From Fat
15.2 g
Total Fat
7.9 g
Saturated Fat
126.9 mg
Cholesterol
1046.5 mg
Sodium
89 g
Carbs
5.9 g
Dietary Fiber
16.4 g
Sugars
25.5 g
Protein
459g
Serving Size

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Baked Macaroni Tomatoes & Cheese

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    This was good. I was making this as a main dish for my family of 5 and figured like most recipes it wouldn't make enough. So I doubled it and served it with corn on the cob. Well, we ended up eating the leftovers as a side for most of the week. I even had it for lunch for a couple of days:P The recipe was quite good. I made a couple minor adjustments. used fresh tomatoes (eight cups in the doubled recipe). I also subbed the tomato soup with Recipe #278160.The only thing I would do differently next time is puree the tomatoes as I have two boys who don't like them. And yes, I still made them eat it at each meal;P Trust me; that did not effect the abundance this made. Thank you CountryLady!Oh! and it tastes great with Red Hot!

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Baked Macaroni Tomatoes & Cheese, It doesn’t get much easier than this for a weeknight supper – just toss a salad to complete the meal!, This was good I was making this as a main dish for my family of 5 and figured like most recipes it wouldn’t make enough So I doubled it and served it with corn on the cob Well, we ended up eating the leftovers as a side for most of the week I even had it for lunch for a couple of days:P The recipe was quite good I made a couple minor adjustments used fresh tomatoes (eight cups in the doubled recipe) I also subbed the tomato soup with Recipe #278160 The only thing I would do differently next time is puree the tomatoes as I have two boys who don’t like them And yes, I still made them eat it at each meal;P Trust me; that did not effect the abundance this made Thank you CountryLady!Oh! and it tastes great with Red Hot!, This was good I was making this as a main dish for my family of 5 and figured like most recipes it wouldn’t make enough So I doubled it and served it with corn on the cob Well, we ended up eating the leftovers as a side for most of the week I even had it for lunch for a couple of days:P The recipe was quite good I made a couple minor adjustments used fresh tomatoes (eight cups in the doubled recipe) I also subbed the tomato soup with Recipe #278160 The only thing I would do differently next time is puree the tomatoes as I have two boys who don’t like them And yes, I still made them eat it at each meal;P Trust me; that did not effect the abundance this made Thank you CountryLady!Oh! and it tastes great with Red Hot!


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    Steps

    1
    Done

    Cook Pasta Til Tender but Firm, Drain& Return to Pot.

    2
    Done

    Beat Eggs With Milk& Add to Macaroni; Cook Over Low Heat, Stirring Until No Liquid Remains& Macaroni Is Cooked (about 3 Mins).

    3
    Done

    Remove from Heat& Stir in Tomatoes, Breaking Up With Back of Spoon, and Soup.

    4
    Done

    Spoon of Mixture Into Greased Casserole Dish& Sprinkle With of Cheese.

    5
    Done

    Top With Remaining Macaroni Mixture& Sprinkle With Bread Crumbs.

    6
    Done

    Bake, Uncovered, at 375f For 25 Minutes, Sprinkle With Remaining Cheese& Bake Until Melted.

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    Taylor Wong

    Coffee connoisseur brewing up the perfect cup of joe with care and precision.

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