On Line Cookbook

Tomato-Bacon Casserole

Recipe Information
Michelle Leiby


  • 1 lb (.5 kg). elbow macaroni
  • 1 lb (.5 kg). bacon
  • 1/2 lb (.2 kg). American cheese
  • 1 can tomato soup
  • 1 tbsp (15 ml). oil
  • 1 soup can of milk
  • Fry bacon into crispy (not burnt) pieces; drain on a napkin.
  • Boil water.
  • Add oil and macaroni and cook until done.
  • In medium sauce pan, add tomato soup, milk, and cheese, and stir until thick. Do not boil. Keep at least 6 or 7 pieces of cheese for the top of the casserole.
  • Once macaroni is done, drain well and put into a 9 by 13 inch pan.
  • Break up bacon into pieces and mix into the macaroni.
  • Add the soup mixture and stir, making sure the macaroni is even in the pan and the soup is evenly distributed.
  • Lay remaining pieces of cheese over macaroni.
  • Bake at 350 degrees (175 C.) for about 10 to 15 minutes, or until the cheese is completely melted over the top.
  • Let sit for about 10 minutes to set.
  • Serve with a salad.
My Grandmother introduced this to me almost 25 years ago and I've shared it with many friends. My entire family makes this recipe and we all love it!!!