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.

Recipe «Tomato macaroni cheese bake» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.