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BAKED CORNED-BEEF AND TOMATO MACARONI AND CHEESE Recipe

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This recipe for BAKED CORNED-BEEF AND TOMATO MACARONI AND CHEESE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Monday, August 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz elbow macaroni
salt
1 medium onion, chopped
1 medium green pepper, chopped
2 tbsp butter
1 pound can tomatoes
1 6 oz can tomato paste
1/4 tsp pepper
1/2 pound grated cheddar cheese
1 12oz can corned beef, diced

Directions:
Directions:
Cook macaroni in boiling salted water 6 to 7 minutes. Drain and rinse with cold water. Cook onion and green pepper in butter 2 to 3 minutes. Add next 3 ingredients, 1 tsp salt and 1 c water. Bring to boil. In greased 3 quart casserole, make a layer of half the macaroni. Sprinkle with 1/3 of cheese. Add beef and remaining macaroni. Sprinkle with another 1/3 of cheese and top with tomato mixture. Mix lightly and sprinkle with remaining cheese. Bake 325 about 1 hour.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Broken straight macaroni or seashells can be substituted for elbow macaroni.

 

 

 

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