Bermuda Macaroni & Cheese
Ingredients
- 500 g cooked macaroni, al dente ⓘ
- 1 onion, chopped ⓘ
- 1 green pepper, chopped ⓘ
- 2 celery ribs, chopped ⓘ
- 1 teaspoon oregano ⓘ
- 2 teaspoons fresh thyme ⓘ
- 1/2 teaspoon seasoning salt ⓘ
- 1/4 teaspoon pepper (to taste) ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1 (10 1/2 ounce) can cheddar cheese soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (28 ounce) can stewed tomatoes ⓘ
Instructions
- Saute vegetables and herbs in a small amount of oil until vegetables are soft and fragrant. Add remaining ingredients except the reserved cheddar cheese. Heat until cheese melts. Stir in cooked macaroni. Pour into an oven proof dish. Sprinkle reserved cheese on top. Bake 350 degrees 30 - 45 minutes until hot and bubbly.
- This dish can be made in advanced and refrigerated before baking.
- Cream of celery soup may be used instead of mushroom soup.
Nutrition & Diet Analysis (per serving)
316
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).