| Ingredients: |
1 (8 oz.) pkg. elbow macaroni
2 c. shredded sharp Cheddar cheese
1 t. salt
1/4 t. pepper
1/8 t. oregano |
1 small onion, sliced thin
1 2/3 c. evaporated milk
2 T. grated Parmesan or Romano cheese
1 tomato, cut in 8 wedges |
| Cooking
Instructions: |
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Butter 2 quart casserole. Preheat oven to 350 degrees. Cook macaroni according to package directions. Rinse with hot water and drain. Place the macaroni in the casserole. Cover with 1/2 of the Cheddar cheese. Mix salt, pepper, and oregano; sprinkle half over cheese. Separate onion slices into rings and place 1/2 on top of cheese layer. Pour about 1/2 of the evaporated milk over onions. Repeat each layer. Sprinkle Parmesan cheese on top. Bake 20 minutes. Place tomato wedges on top of casserole. Return to oven and continue baking 10 minutes longer. |
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