Amish Country Tomato Macaroni Bake
This isn’t just a recipe; it’s the casserole everyone asks for. Born from the simple, practical pages of Midwestern church cookbooks, this dish is pure, uncomplicated comfort. You simply pour canned tomatoes over dry macaroni, add two pantry staples, and let the oven work its magic. It’s the perfect solution for busy weeknights when you need something hearty, budget-friendly, and guaranteed to bring the family to the table.
Serve this rustic bake family-style, straight from the glass dish. Pair it with a simple green salad or steamed green beans for a pop of color. Buttered peas, a bowl of cottage cheese, or a plate of sliced cucumbers with ranch dressing are classic Midwestern sides that round out the meal perfectly. And don’t forget the garlic bread or buttered toast soldiers for sopping up every last bit of that rich, tomatoey sauce.
Kitchen Prep Times:
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Prep: 5 minutes
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Bake: 40 minutes
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Total: 45 minutes
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Servings: 4-6
What You’ll Need
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2 cups dry elbow macaroni (uncooked)
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2 cans (14.5 oz each) diced tomatoes, undrained
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2 cups water
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1 ½ tsp salt
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Butter, for greasing the dish
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