Macaroni Tomatoes Recipes

Steps:

• While macaroni is cooking according to package directions, I cut the tomatoes in smaller pieces.
• Drain macaroni and put back into pot cooked in, add butter and Lawrey's Seasoning Salt (no substitutions).
• Stir to coat.
• Add tomatoes along with the juice.
• You could also add crisp bacon pieces when served.

Steps:

• Cook pasta til tender but firm, drain& return to pot.
• Beat eggs with milk& add to macaroni; cook over low heat, stirring until no liquid remains& macaroni is cooked (about 3 mins).
• Remove from heat& stir in tomatoes, breaking up with back of spoon, and soup.
• Spoon ½ of mixture into greased casserole dish& sprinkle with ½ of cheese.
• Top with remaining macaroni mixture& sprinkle with bread crumbs.
• Bake, uncovered, at 375F for 25 minutes, sprinkle with remaining cheese& bake until melted.

Steps:

• Cook and drain the macaroni as directed on the package.
• Pour macaroni into a large bowl.
• Add diced tomatoes and tomato sauce and stir well to combine.
• Serve.
• Can be served cold or hot, I prefer it cold.

Steps:

• Begin boiling the macaroni noodles.
• In another saucepan, add onion and butter or margarine. Cook on medium high heat until the onions are soft.
• Add the tomatoes (do not drain), garlic, salt, pepper, parsley, and basil to the onions. Reduce heat to medium.
• Cook the macaroni noodles until they are 2 or 3 minutes away from being done. Drain the water from the noodles.
• Add the noodles to the sauce and continue cooking on medium heat until the noodles are done.
• Enjoy.