On Line Cookbook
Tomato-Bacon Casserole
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
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!!!

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.