My Grandma's Macaroni Casserole

emtpixie's Note:

This was a recipe that my Grandma threw together in her kitchen one day during a streak of creativity. It became a family favorite and I have used it for all kinds of events and get-togethers. My grandma passed away a few months ago and I'm sharing this in her memory.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 1 lb elbow macaroni (or smallish pasta of your choice)
• 2 (26 ounce) cans of hunt's whole canned tomatoes , undrained (I think this is the correct size, just use 2 big cans)
• 2 large onions
• 1 (24 slice) package American cheese (I prefer Kraft Deli Deluxe)
• salt (to taste)
• black pepper (to taste, I prefer freshly cracked pepper)
• 4 tablespoons butter (or enough to spread out pieces evenly between layers) or 4 tablespoons margarine (or enough to spread out pieces evenly between layers)

Directions:

1. Boil macaroni according to package directions until almost al dente. Meanwhile, slice the onions into about 1/4 inch thick slices.
2. Drain macaroni and rinse under hot water.
3. Spread a layer of macaroni about 1/2 inch deep in the bottom of a large, deep casserole dish with a lid. I've found that glass, stoneware or Corningware works best.
4. Lay cheese slices evenly on top of macaroni, tearing slices to fill in holes as necessary. If you like this really cheesy, repeat this layer.
5. Spread onion slices one layer thick over cheese.
6. Slice tomatoes in half lengthwise and place cut side down onto onion layer.
7. Sprinkle salt and pepper sparingly on tomatoes.
8. Place small, thin pats of butter or margarine on tomatoes. I don't have an exact amount because I just "eyeball" it.
9. Repeat all layers beginning with the macaroni.
10. When your casserole dish is almost full or you are out of ingredients pour about 1/3 to 1/2 cup (depending on how much liquid you want in the end) of the juice from the tomato cans evenly over casserole.
11. Cover casserole dish and put in the oven pre-heated to 350 degrees.
12. Bake 2 hours, or until onions look done and cheese is melted (here's where the transparent casserole dish comes in handy!).
13. Remove from oven, let stand about 5 minutes and enjoy!
14. NOTE: This casserole has a bad habit of bubbling over in the oven. To contain the mess I either put the dish on an old aluminum foil lined cookie sheet, or I put the foil lined cookie sheet under the casserole dish on the rack below it.