Cooks Nook Recipe of the Month Baked Macaroni, Tomato and Cheese Casserole


  • 1-1/2 cups (375 mL) raw elbow macaroni
  • 1 small onion, chopped
  • 1 can (28-oz/796-mL) diced tomatoes
  • 1 cup (250 mL) cubed sharp Cheddar cheese
  • 1 cup (250 mL) water
  • 1 tsp. (5 mL) salt
  • 1/4 tsp. (1 mL) black pepper
  • 1 tbsp. (15 mL) butter
  • 1 cup (250 mL) bread crumbs

Cooking Instructions

  1. Preheat oven to 350 degrees F (180 degrees C). Grease an 8-cup (2-L) ovenproof casserole with a lid.
  2. In the prepared casserole, combine macaroni, onion, tomatoes, cheese, water, salt and pepper and stir to combine well.
  3. Place the lid on the casserole and bake for 1 hour, opening the oven and giving the mixture a stir about halfway through the baking time.
  4. Meanwhile, melt butter in a small skillet over medium heat. Add bread crumbs and cook, stirring, for 8 to 10 minutes or until the crumbs are lightly toasted.
  5. After the casserole has baked for 1 hour, remove the lid and sprinkle the buttered crumbs over top. Return to the oven, place under the broiler element and broil for 3 to 5 minutes, until browned.

Servings: 4

How kids can help – Mix together all the ingredients in the casserole dish. Sprinkle with buttered crumbs

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