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Tomato Bake Imperial Recipe

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This recipe for Tomato Bake Imperial, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

White, Hilda
Added: Saturday, October 14, 2006


2 cups (7oz) elbow macaroni
1 1/2 cups milk
1 cup (4oz) shredded Mozzarella cheese
3/4 cup Parmesan cheese - divided
1/2 cup chopped onion
3 eggs - beaten
1 1/2 tsp salt
dash of pepper
2 tomatoes
1 1/2 cups soft bread crumbs
2 Tbs melted margarine

Cook and drain the macaroni. Combine the macaroni, milk, mozzarella cheese, 1/2 cup of the Parmesan cheese, onion, eggs and seasoning. Pour 1/2 of the mixture into a 2 quart casserole. Top with 1 tomato - quartered. Add the remaining macaroni mixture. Top with combined bread crumbs and margarine. Bake at 350 F for 40 minutes. Cut the remaining tomato into wedges and arrange around edges of casserole. Sprinkle with remaining Parmesan cheese. Return to the oven and bake for 15 minutes more.

Personal Notes:
Personal Notes:
Serve for lunch, brunch or dinner.
Mozzarella cheese - use natural low moisture part skim milk cheese.

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