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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
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    4-6 servings

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 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.
Nutrition Facts
1 cup: 363 calories, 19g fat (9g saturated fat), 68mg cholesterol, 1150mg sodium, 32g carbohydrate (8g sugars, 2g fiber), 17g protein.

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