Veggie Yogi

Food, health and prosperity for the body

Macaroni and Cheese with Tomatoes


So every once in a while we all need a little comfort food right? And what could be more comforting than good old macaroni and cheese.

This recipe was adapted from a recipe in Jean Pare’s book Meatless Cooking which is part of the Company’s Coming series. The tomatoes are my special addition. 🙂

So here are the ingredients you will need:
2 3/4 cups whole wheat or whole grain macaroni (less if you like really cheesy mac and cheese)
1 tbsp olive oil
3/4 cup chopped onion
1 10 oz can of low sodium cream of mushroom soup
2/3 cup milk
2 cups grated cheddar cheese
1 28 oz can diced tomatoes
For the Topping:
2 tbsp butter
1/2 cup dry bread crumbs
1/4 cup grated cheddar cheese

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Preheat oven to 350 degrees F. Cook the macaroni until tender. Drain and set aside.

Cook onions in olive oil until soft.

Add in soup, milk and cheese. Stir together until cheese is melted.

Stir in macaroni, then add canned diced tomatoes. Be sure to check every can in the store to find one with very little sodium.

Spray casserole dish with non-stick spray and pour macaroni and cheese mixture into casserole dish.

To make the topping, melt the butter in a small saucepan.

Remove from heat. Mix in breadcrumbs. Mix well and then mix in the shredded cheese.

Spread the topping over the macaroni and cheese. Bake uncovered at 350 degrees F for 30 minutes.

Serve and enjoy!

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