1/2 c Elbow macaroni 1 pn Pepper
1 c Canned tomatoes or sauce 1/2 c Shredded Cheddar cheese
1/4 ts Basil or dillweed 1 tb Crushed cornflakes
1/4 ts Prepared mustard
Cook macaroni according to package directions, drain. Break up
tomatoes in their juice in a 4 cup casserole dish. Stir in basil,
mustard and pepper. Add macaroni and cheese, mix lightly.
Sprinkle with cornflake crumbs or bread crumbs. Bake at 350 F about
30 minutes or until crumbs brown and mixture is bubbly.
