Tomato macaroni cheese bake

Cooking Soups Tomato macaroni cheese bake

Just a few staple pantry items and some extras are needed to create this very simple cheese and tomato macaroni bake.

Lables: Low carb Lower gi Sesame free
  1. Preheat oven to 180°C. Heat oil in a large non-stick frying pan over medium heat until sizzling. Add onion and capsicum. Cook for 3 minutes. Add bacon and corn. Cook for a further 2 minutes or until heated through.
  2. Add flour. Cook, stirring, for 1 minute. Combine soup and cream. Stir into vegetable mixture. Bring to the boil. Pour mixture over pasta. Add 3/4 cup cheese. Stir until well combined.
  3. Spoon mixture into a 5.5cm deep, 16.5cm x 24cm (base) ovenproof dish. Top with remaining cheese. Bake for 20 minutes or until golden. Serve.

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250g macaroni pasta, cooked, drained
2 tbsp olive oil
1 large brown onion, finely chopped
1 large green capsicum, deseeded, diced
250g bacon, rind removed, chopped
125g can corn kernels, drained
1 tbsp plain flour
420g can Heinz Big Red Tomato Condensed Soup
1/2 cup light thickened cream
1 1/2 cups grated mozzarella cheese

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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