Jo smith's macaroni and tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Macaroni, cooked |
| 4 | cups | Tomatoes, Canned, chopped |
| Salt, to taste | ||
| Pepper, Freshly Ground to taste | ||
| 4 | tablespoons | Butter, cut into bits |
| ¼ | pounds | Velveeta, cut in small |
| Cubes | ||
| ½ | cup | Milk |
| 1 | cup | Cracker Crumbs |
Directions
* Heat oven to 350 F.
1. Grease a 1½-qt casserole. Put in the macaroni and enough tomatoes to fill ⅔ of the casserole. Season to taste with salt and pepper, add the butter, and stir. Push the cheese cubes down into the casserole. Add enough milk to top the dish. DO NOT STIR! But POKE a few holes to allow the milk to settle.
2. Top with cracker crumbs and bake until crumbs are browned, about 40 mins.
From the section on the WILSON COUNTY FAIR of Lebanon, TN. Fair dates: Mid-August, 8 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking