- 1 package sliced pepperoni, divided
- 1 can diced tomatoes (14 oz.)
- 1 can cream of mushroom soup
- 1 package elbow macaroni (8 oz.), uncooked
- 1 package shredded pasteurized process cheese, divided (8 oz.)
- 1 cup water
Reserving several pepperoni slices for garnish, combine remaining pepperoni, tomatoes, soup, uncooked macaroni, 1 cup cheese and water in a large bowl. Pour into a 2 qt. baking dish. Sprinkle remaining 1 cup cheese on top. Garnish with reserved pepperoni. Cover and refrigerate overnight to allow macaroni to absorb liquids. Bake at 350 degrees F for 45 minutes, covered. Uncover and bake 15 minutes longer or until heated through and cheese is bubbly. Serve warm. Yield: 8-10 servings.
By Robin from Washington, IA
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