Directions for: Macaroni Tomato Bake with Salad
Ingredients
1 tsp olive oil
1 tsp butter
1 onion
1 stalks celery (optional)
2 cup dry macaroni
1 can cream of mushroom soup (10 oz / 284 mL)
1 can of the soup can filled with 1% milk
Previously sauted onion
2 cup grated Tex Mex cheese (or cheddar)
Cooked macaroni
can 1/2 of a 14 oz can Italian stewed tomatoes (freeze the other half in a freezer bag for the next time)
cup fine bread crumbs
cup grated Tex Mex Cheese (or cheddar)
1 bag mixed greens (225 g)
1 small small carrot
Additional veggies (optional)
1 apple (optional)
Raspberry vinaigrette (or your favorite dressing)
Directions
1. Pre-heat oven to 350 F (175 C). Bring a large pot of water to a boil for pasta. Combine butter and oil together in a small fry pan at medium heat. Finely chop onion and add to pan as you chop. Chop celery and add to pan. Stir until translucent. Remove from heat.
Meanwhile...2. Add macaroni to boiling water and stir. Set timer for 5 minutes.
3. Drain in colander and set aside. Combine soup, and gradually stir in milk, into the unclean pot. Stir in sauted onion. Stir in cheese and continue to stir until cheese is melted. Stir in macaroni and canned tomatoes. Pour into a large oven safe pot or casserole dish and sprinkle top with fine bread crumbs. Place in hot oven, uncovered. Set timer for 30 minutes. Once cooked top with cheese and broil, watching carefully, until cheese is bubbling and turns slightly brown in spots.
4. Rinse mixed greens in salad spinner and spin dry. Shred carrot directly into greens.
5. You can add additional veggies that are on hand. Slivered apple is nice.
6. Add raspberry vinaigrette or your favorite dressing.
See more: Pasta, Cheese, Lunch, Bake, Main, Dinner, Tomatoes, Salad, Quick and Easy