#1492 - Macaroni and Cheese Tomato Casserole

(by Shirley McNevich)

1 cup uncooked pasta (cooked according to box directions)
2 TBSP butter
1 TBSP flour
1 - 10.75oz. can Campbell's condensed tomato soup
1 beaten egg
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup shredded sharp cheese
2 slices buttered bread

Cook pasta according to box directions--drain but do not rinse. In a large saucepan over low heat add butter--melt. Add flour--stir until smooth. Add tomato soup (do NOT add water)--stir and cook until it thickens. Remove saucepan from heat. Add beaten egg--stir. Add salt and pepper--stir. Add shredded cheese--stir. Add drained pasta--stir. Pour mixture into a greased casserole dish. Cut buttered bread into bite sized pieces and sprinkle them over the top of the casserole. Bake at 350 degrees for 25-30 minutes or until heated through and bread pieces are browned and crispy. If you wish, you can sprinkle more shredded cheese on top before adding the bread pieces.