BERMUDA MACARONI & CHEESE

Bermuda Macaroni & Cheese image

Provided by Chef elliej

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

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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
1 1/2 cups shredded cheddar cheese, reserve 1/2 cup for topping

Steps:

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 Facts : Calories 401.2, Fat 17.5, SaturatedFat 9.4, Cholesterol 41.1, Sodium 1223.9, Carbohydrate 46.1, Fiber 4.3, Sugar 8.4, Protein 16.6