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Tomato-Cheese Casserole

American.Platter's picture
  Elbow macaroni 7 Ounce
  Bacon slices 6 Ounce
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 2 Cup (32 tbs)
  Shredded sharp american cheese 2 Cup (32 tbs)
  Tomatoes 3 Medium
  Paprika To Taste

Cook macaroni in large saucepan in 2 quarts boiling salted water until tender.
Fry bacon until crisp; drain.
Cool and crumble.
Melt butter in saucepan over low heat; blend in flour, salt and pepper.
Add milk gradually, stirring constantly; cook until sauce is smooth and thickened.
Remove from heat.
Add 1 1/2 cups cheese, stirring until cheese is melted.
Add bacon.
Spoon half the macaroni into greased 2-quart baking dish.
Arrange half the tomato slices over macaroni.
Cover tomato slices with half the cheese sauce.
Repeat layers ending with cheese sauce on top.
Sprinkle with paprika.
Garnish with additional tomato slices; sprinkle slices with additional shredded cheese. Season with herbs.
Bake in 350-degree oven for about 30 minutes or until hot and browned.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 369 Calories from Fat 192

% Daily Value*

Total Fat 22 g33.2%

Saturated Fat 12.4 g62.1%

Trans Fat 0 g

Cholesterol 59.3 mg19.8%

Sodium 497.4 mg20.7%

Total Carbohydrates 28 g9.4%

Dietary Fiber 1.6 g6.5%

Sugars 5.3 g

Protein 16 g31.9%

Vitamin A 20.3% Vitamin C 9.9%

Calcium 30.7% Iron 5.7%

*Based on a 2000 Calorie diet

Tomato-Cheese Casserole Recipe