Macaroni-Tomato Casserole - cooking recipe

Ingredients

1 lb. pkg. macaroni
1/2 lb. Cheddar cheese, cubed
2 Tbsp. vegetable oil
1 onion, sliced
1/2 green pepper, strips
2 ribs celery, sliced
2 1/2 c. canned tomatoes
salt and pepper to taste
1/4 c. butter or margarine
3 slices bread in crumbs

Preparation

Cook
and
drain
macaroni;
cool
with
running water. Combine with cheese and set aside.\tSoften onion, green pepper and celery in oil.
Add tomatoes and salt and pepper; bring to a boil.
Combine
hot
and cold mixtures.
Place in a 2-quart casserole;\ttop
with buttered bread crumbs.
Bake at 350\u00b0 for 30 minutes.
Serves 6.
Buttered Bread Crumbs:
Melt butter in a small
skillet; add bread crumbs;
stir and cook until well coated and
slightly toasted.
If you would like, you can add up to
2 cups cubed left over roast beef, pork or chicken with the hot mixture.