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Fresh Tomato Macaroni

Western.Chefs's picture
  Macaroni 8 Ounce
  Tomatoes/6 medium-size tomatoes 4 Large
  Brown sugar 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 3 Tablespoon
  Cream of celery soup 10 3⁄4 Ounce, undiluted
  Oregano 1⁄4 Teaspoon
  Grated parmesan cheese 2 Tablespoon
  Buttered bread crumbs 1⁄2 Cup (8 tbs)

Cook macaroni in boiling salted water until tender; drain.
Meanwhile, peel tomatoes and cut into quarters.
Add sugar, salt, pepper, butter, soup and oregano.
Cook over low heat about 20 to 25 minutes.
Combine tomato mixture with macaroni and pour into greased baking dish.
Combine Parmesan cheese and crumbs and sprinkle over top of casserole.
Bake at 375° for 35 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1908 Calories from Fat 553

% Daily Value*

Total Fat 63 g97.1%

Saturated Fat 30.9 g154.3%

Trans Fat 0 g

Cholesterol 123.2 mg41.1%

Sodium 5209.9 mg217.1%

Total Carbohydrates 280 g93.4%

Dietary Fiber 26.5 g106.1%

Sugars 59.4 g

Protein 58 g115.9%

Vitamin A 166.6% Vitamin C 155.1%

Calcium 54.6% Iron 57.2%

*Based on a 2000 Calorie diet

Fresh Tomato Macaroni Recipe