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Tomato Soup Casserole Recipe

American · Main course · 45 min total

A comforting, easy casserole that combines the flavors of creamy tomato soup with tender pasta and melted cheese, perfect for a weeknight dinner.

Ingredients

• 1 (10.75 oz) can condensed tomato soup
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 cup milk
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 oz elbow macaroni, cooked and drained
• 2 cups shredded cheddar cheese, divided

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large bowl, whisk together tomato soup, cream of mushroom soup, milk, basil, garlic powder, onion powder, salt, and pepper until smooth.
3. Stir in cooked macaroni and 1 1/2 cups of shredded cheddar cheese until well combined.
4. Pour mixture into prepared baking dish and spread evenly. Sprinkle remaining 1/2 cup cheddar cheese on top.
5. Bake for 25-30 minutes, until bubbly and cheese is melted and lightly golden. Let stand 5 minutes before serving.

Tips

• For a crispy topping, mix 1/2 cup breadcrumbs with 1 tablespoon melted butter and sprinkle over cheese before baking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Add cooked ground beef or Italian sausage for a heartier dish.

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