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Bacon Tomato Casserole

Bacon Tomato Casserole
This recipe from my mother is simple to make and can be a main dish or side dish. Feel free to experiment with a variety of flavored stewed tomatoes.— Mary McGair, Milwaukie, Oregon
4-6 ServingsPrep: 30 min. Bake: 10 min.

Ingredients

  • 6 ounces uncooked egg noodles
  • 1 pound sliced bacon, diced
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 can (28 ounces) stewed tomatoes
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • Cook noodles according to package directions; drain. In a large
  • skillet, cook bacon over medium heat until crisp. Remove to paper
  • towels to drain, reserving 2 tablespoons drippings.
  • In the drippings, saute the green pepper, onion, salt, marjoram,
  • thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles.
  • Add half of the bacon.
  • Transfer to a greased 2-qt. baking dish. Top with cheese and
  • remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or
  • until cheese is melted. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 cup) equals 363 calories,
© Taste of Home 2013

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Bacon Tomato Casserole (continued)

Nutrition Facts: 19 g fat (9 g saturated fat), 68 mg cholesterol, 1,150 mg sodium, 32 g carbohydrate, 2 g fiber, 17 g protein.
© Taste of Home 2013