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Red-Ribbon Cheese Tomato Casserole

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“This is from the 1977 Homes and Gardens All-Time Favorite Casserole Recipes book. For tomato and cheese lovers only! Yummy!!”
READY IN:
45mins
SERVES:
6-8
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • 1 (7 ounce) package macaroni (2 cups)
  • 1 (10 3/4 ounce) can condensed tomato soup
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 12 cup milk
  • 8 slices American cheese (8 oz.)
  • 7 slices tomatoes
  • 1 12 cups breadcrumbs, soft (2 slices)
  • 2 tablespoons butter or 2 tablespoons margarine, melted

Directions

  1. Cook macaroni according to package directions; drain.
  2. Stir together soups and milk; stirk in cooked macaroni.
  3. Turn mixture into a 12 by 7 1/2 by 2" baking dish.
  4. Alternate cheese and tomato slices down center of casserole.
  5. Toss crumbs with melted butter; sprinkle atop.
  6. Bake, uncovered, at 350 degrees for 30 minutes.

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