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Macaroni and Cheese
Ingredients:
12 oz. elbow macaroni
1 can (28 oz) stewed tomatoes, cut up
1 large onion, chopped
2 cans (5 1/2 oz.) V-8 juice
3 c. shredded sharp cheddar cheese
12 oz. elbow macaroni
1 can (28 oz) stewed tomatoes, cut up
1 large onion, chopped
2 cans (5 1/2 oz.) V-8 juice
3 c. shredded sharp cheddar cheese
Directions:
Saute onion in butter. Cook macaroni according to pkg. directions. In a covered casserole dish layer macaroni, tomatoes, onion and cheese, ending with cheese. Pour V-8 juice all over. Bake covered at 350 until cheese melts and is bubbly (about 30 minutes).
Saute onion in butter. Cook macaroni according to pkg. directions. In a covered casserole dish layer macaroni, tomatoes, onion and cheese, ending with cheese. Pour V-8 juice all over. Bake covered at 350 until cheese melts and is bubbly (about 30 minutes).
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