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Macaroni Tomato Bake




Source of Recipe


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List of Ingredients




1- 7 oz. pkg. Elbow Macaroni, cooked, drained
1 3/4 C Milk
3/4 C (3 oz.) grated Parmesan Cheese
1/3 C chopped Onion
3 Eggs, beaten
1 1/2 t Salt
1/4 t Pepper
1- 6 oz. pkg. low-moisture part-skim Mozzarella Cheese slices, cut in thin strips
1 1/2 C fresh Breadcrumbs
2 T Margarine, melted
2 Tomatoes



Recipe



Heat oven to 350 F. Combine macaroni, milk, 1/2 cup Parmesan cheese, onion, eggs, seasonings, & Mozzarella cheese. Pour 1/2 of macaroni mixture into 2 quart casserole. Top with 1 tomato, sliced.
Add remaining macaroni mixture. Toss crumbs in margarine & sprinkle on top. Cut remaining tomato in wedges; arrange on casserole. Bake @ 350F, 45 minutes. Sprinkle with remaining Parmesan; return to oven for 5 minutes.
Serves 8.