Macaroni, Tomato And Cheese Casserole - cooking recipe

Ingredients

8 oz. elbow macaroni
6 oz. Cheddar cheese, grated
1 (16 oz.) can tomatoes

Preparation

Boil macaroni according to box directions.
Grate cheese; divide into thirds.
Drain canned tomatoes; save juice.
Chop tomatoes into bite size pieces.
In bottom of 2-quart casserole dish, layer 1/2 of chopped tomatoes, then 1/3 of cheese and 1/2 of cooked macaroni.
Repeat tomatoes, cheese and macaroni.
Pour juice over top of last layer of macaroni.
Top with remaining cheese.
Cover and bake in a 350\u00b0 oven for 1 hour.