We’re running low on groceries and trying to make it to Monday without having to make a trip to the grocery store. With “comfort” being today’s #MarchFoodPhoto I thought I would make Mac & Cheese. But when I got to the fridge… I realized we were out of milk. And more importantly, we were out of cheese! I know what’s going on my grocery list for next week.
So I improvised, using a few things available in my cupboard and fridge. The resulting casserole is actually quite tasty. I miss the cheese a bit, but I think if I had used fewer breadcrumbs, I wouldn’t miss the cheese at all. Bryan tells me this pasta is “tomato-y.” (Shhh… Don’t tell him it was whole wheat pasta!)
Macaroni and Tomato Casserole
- 2 cups whole wheat macaroni – approximate cost $2.00
- 1 can diced tomatoes (do not strain juices) – approximate cost $1.00
- 1 jar of your favourite tomato-based pasta sauce (I used Prego) – approximate cost $1.00
- 2 large eggs – approximate cost $0.50
- 1/4 cup cream – approximate cost $0.25
- 1 package of hot dogs, sliced – approximate cost $3.50
- 3/4-1 cup breadcrumbs – approximate cost $1.00
- Boil the macaroni in salted water for 8-10 minutes.
- Drain the pasta.
- Preheat the over to 350 degrees Fahrenheit.
- In a 9×13 baking dish, stir together the cooked pasta, canned tomatoes, pasta sauce, and hot dog slices.
- In a small bowl, whisk the eggs with a fork.
- Add the cream to the eggs and whisk until combined.
- Stir the egg mixture into the pasta mixture.
- Top the pasta mixture with breadcrumbs, making sure to cover the pasta in an even layer and that no noodles are exposed (otherwise they will burn).
- Bake for 30-45 minutes (the breadcrumbs should begin to brown).
- Remove from over and let set for 10-15 minutes.
- Serve and enjoy!
Makes about 8 servings (approximate cost: $1.16 per serving).