The perfect dish for a damp and blustery evening — this casserole is comfort food at its gooey, cheesy best.
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1 1/2 cups (375 mL) raw elbow macaroni |
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1 small onion, chopped |
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1 can (28-oz/796 mL) diced tomatoes |
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1 cup (250 mL) cubed sharp cheddar cheese |
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1 cup (250 mL) water |
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1 tsp. (5 mL) salt |
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1/4 tsp. (1 mL) black pepper |
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1 tbsp. (15 mL) butter |
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1 cup (250 mL) bread crumbs |
- Preheat the oven to 350° F (180° C). Grease a 2-litre (8 cup) ovenproof casserole with a lid.
- In the prepared casserole, combine the macaroni, onion, tomatoes, cheese, water, salt and pepper, and stir to combine well. Place the lid on the casserole and bake for one hour, opening the oven and giving the mixture a stir about halfway through the baking time.
- Meanwhile, melt the butter in a small skillet over medium heat. Add the bread crumbs and cook, stirring, for 8 to 10 minutes, or until the crumbs are lightly toasted.
- After the casserole has baked for one hour, remove the lid and sprinkle the buttered crumbs over top. Return to the oven, place under the broiler element, and broil for 3 to 5 minutes, until browned.
Makes 4 gooey servings.
How kids can help:
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Mix together all the ingredients in the casserole dish. |
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Sprinkle with buttered crumbs. |
