Campbell's Tomato Macaroni Bake

Campbell's Tomato Macaroni Bake

A vintage recipe from Campbell's Soup for a Tomato Macaroni Bake; make this casserole with chopped onion, butter or margarine, Campbell's Tomato Soup, Cheddar cheese, cooked macaroni, topped with more Cheddar cheese and buttered bread crumbs. Bake in a 350-degree oven for about 30 minutes. This advertisement appeared in the January 1959 edition of Good Housekeeping.
A vintage recipe from Campbell's Tomato Soup for a Tomato Macaroni Bake

Budget Beater - Number 5


1/2 cup chopped onion
2 teaspoons butter or margarine
1 can Campbell's Tomato Soup
1/2 cup water
3/4 cup shredded Cheddar cheese
2 cups cooked macaroni

1/2 cup shredded Cheddar cheese
2 tablespoons buttered bread crumbs


Lightly brown, in a saucepan, 1/4 cup chopped onion in 2 tablespoons of butter or margarine. 

Stir in 1 can Campbell's Tomato Soup, 1/2 cup water, 3/4 cup shredded Cheddar cheese. Heat until cheese melts. 

Blend with 2 cups cooked macaroni; our into a buttered 1.5-quart casserole. 

Sprinkle 1/2 cup shredded Cheddar cheese and 2 tablespoon buttered bread crumbs on top. 

Bake at 350-degrees for about 30 minutes or until nicely browned. 

4 servings. 

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