Bacon Tomato Casserole

Total Time Prep: 30 min. Bake: 10 min.

Yield 4-6 servings

This recipe from my mother is simple to make and can be a main dish or side dish. Feel free to experiment with a variety of flavored stewed tomatoes.— Mary McGair, Milwaukie, Oregon

Ingredients

6 ounces uncooked egg noodles
1 pound sliced bacon, diced
1/3 cup chopped green pepper
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 can (28 ounces) stewed tomatoes
1 cup shredded cheddar cheese

Directions

Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings.
In the drippings, saute the green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon.
Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.

Nutrition Facts

1 cup: 363 calories, 19g fat (9g saturated fat), 68mg cholesterol, 1150mg sodium, 32g carbohydrate (8g sugars, 2g fiber), 17g protein.

This recipe from my mother is simple to make and can be a main dish or side dish. Feel free to experiment with a variety of flavored stewed tomatoes.— Mary McGair, Milwaukie, Oregon

Recipe Creator