Ingredients for Bacon Tomato Casserole
- Egg Noodles
- 6 slices bacon
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- Dried Marjoram
- Dried Thyme
- 1/4 teaspoon black pepper
- Stewed Tomatoes
- Cheddar Cheese
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How to Make Bacon Tomato Casserole
- Preheat oven to 350°F (175°C).
- Cook 1 pound of noodles according to package directions. Drain and set aside.
- Cook 6 slices of bacon in a large skillet over medium heat until crisp. Remove bacon to paper towels to drain, reserving 2 tablespoons of bacon drippings.
- In the reserved bacon drippings, sauté 1/2 cup chopped green bell pepper and 1/2 cup chopped onion until softened, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon marjoram, 1/4 teaspoon thyme, and 1/4 teaspoon black pepper.
- Stir in 2 (14.5 ounce) cans of diced tomatoes, undrained.
- Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
- Stir in the cooked noodles and half of the cooked bacon.
- Transfer the mixture to a greased 2-quart baking dish.
- Top with 1 cup shredded cheddar cheese and the remaining bacon.
- Bake uncovered for 10-15 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
45g
Fat
117g
Carbs
15g
