Tomato Macaroni Casserole

Name: Tomato Macaroni Casserole
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 4 cups cooked elbow macaroni; 1 can (14-1/2 ounces) diced tomatoes, drained; 1 can (10 ounces) diced tomatoes and green chiles, undrained; 1 cup shredded Colby-Monterey Jack cheese, divided; 6 bacon strips, cooked and crumbled

Total Time Prep/Total Time: 15 min.

Yield 4 servings

Test Kitchen Approved

I dress up cooked macaroni with four flavorful ingredients. This dish is one of my husband's favorites. — Karen Smith, Thornton, Colorado

Ingredients

4 cups cooked elbow macaroni
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup shredded Colby-Monterey Jack cheese, divided
6 bacon strips, cooked and crumbled

Directions

In a greased 11x7-in. microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on high for 2 to 2-1/2 minutes; stir. Cover and heat 45 seconds longer.
Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 20-40 seconds longer or until cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts

1 cup: 369 calories, 14g fat (8g saturated fat), 35mg cholesterol, 739mg sodium, 44g carbohydrate (9g sugars, 4g fiber), 16g protein.

I dress up cooked macaroni with four flavorful ingredients. This dish is one of my husband's favorites. — Karen Smith, Thornton, Colorado

Recipe Creator