Red-Ribbon Cheese Tomato Casserole

College Girl's Note:

This is from the 1977 Homes and Gardens All-Time Favorite Casserole Recipes book. For tomato and cheese lovers only! Yummy!!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6-8

Yield: 4.0 cups

• 1 (7 ounce) package macaroni (2 cups)
• 1 (10 ¾ ounce) can condensed tomato soup
• 1 (10 ¾ ounce) can condensed cream of chicken soup
• ½ cup milk
• 8 slices American cheese (8 oz.)
• 7 slices tomatoes
• 1 ½ cups breadcrumbs , soft (2 slices)
• 2 tablespoons butter or 2 tablespoons margarine , melted

Directions:

1. Cook macaroni according to package directions; drain.
2. Stir together soups and milk; stirk in cooked macaroni.
3. Turn mixture into a 12 by 7 1/2 by 2" baking dish.
4. Alternate cheese and tomato slices down center of casserole.
5. Toss crumbs with melted butter; sprinkle atop.
6. Bake, uncovered, at 350 degrees for 30 minutes.