I am always surprised at the lack of casseroles in the 40s. I don’t know why, but they feel retro to me. Notice this has just a sprinkle of cheese on it, not the cups of cheese that go on most casseroles. If you substitute cooking spray for the butter, you have a downright lowfat meal.
Macaroni, Tomato and Green Pepper Casserole
7-or8-oz. package macaroni
3 tablespoons chopped onion
2 tablespoons butter
No. 2 can tomatoes
1 teaspoon salt
3 green peppers
2 oz. sharp cheese, grated
Drop macaroni into 3 quarts rapidly boiling water with 2 teaspoons salt and boil, uncovered, about 20 minutes or until tender. Sauté onions in butter until soft and yellow. Add tomatoes and simmer gently about 5 minutes. Add drained macaroni and salt, mix well and continue simmering about 10 minutes longer. Wash, quarter and remove seeds and membranes from peppers; boil for 6 minutes in 1 quart water with 1 teaspoon salt. Then drain and arrange in buttered casserole. Fill casserole with macaroni and tomato mixture; sprinkle cheese on top. Bake in a moderately hot oven (400° F.) 15 minutes or until cheese is golden brown, 5 or 6 servings. The Modern Family Cookbook
