Macaroni Tomato Casserole

There is no better way to start the vintage recipe series than with a casserole. Marjorie of Oshkosh, Nebraska and a former pastor’s wife shares her Macaroni Tomato Casserole in Our Daily Bread.

This dish exudes versatility and potential. My family enjoyed this one for dinner on Meatless Monday. It would also work well for brunch or a potluck side dish. To make it unique to your table, explore different ways of adding a few more choice ingredients (e.g., artichoke hearts, prosciutto, fresh spinach, shallots)

the recipe {verbatim}

Place in alternating layers in a buttered 11 by 7 baking dish:

  • 4 cups cooked macaroni (8 ounces uncooked)
  • dots of butter (2 tablespoons)
  • 1¼ cup cut up sharp cheese
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Combine and pour over:

  • 2 eggs, beaten
  • 1 cup milk
  • 2 seasoned tomatoes

Sprinkle with paprika. Bake until golden brown on top. Serve hot. Bake at 350 degrees 40 to 50 minutes. Amount, 6 to 8 servings.

creative license

Cooking is my favorite way to exercise creativity. I am always adding my own nuance to any given recipe.  Sometimes these changes are for the sheer expression of cooking brilliance. Other times, they are changes made in order to accommodate for what is in the pantry. Here is the creative license I took when preparing this recipe:

  • Cooked 10 ounces of pasta {rather than 8 ounces} to finish up an already opened bag.
  • Upgraded the “dots of butter” to “dots of tarragon herb butter”.
  • More cheese {the story of my life}…because packages of shredded cheese come in 2 cup amounts {not 1¼ cups}
  • 3 eggs {rather than 2} to make amends for the extra pasta
  • 1 can stewed diced tomatoes, drained {rather than 2 seasoned tomatoes}
  • Garnished the final product with a drizzle of balsamic reduction.






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