Sun-Dried Tomatoes and Cheese Casserole by Wanda Johns
This dish is rich and savory, two excellent qualities in a Thanksgiving side dish.
Family Favorite Thanksgiving Sides Recipe Contest contestant Wanda Johns submitted her family’s favorite, sundried tomatoes and cheese casserole. Wanda shared in her entry submission, “This is a creamy dish with a bit of tanginess from the sundried tomatoes. It has cheesiness along with a little sour taste from the sour cream and cottage cheese. A very good blend of ingredients.”
This dish is rich and savory, two excellent qualities in a Thanksgiving side dish.
Sun-Dried Tomatoes and Cheese Casserole by Wanda Johns
Rated by 1 reviewers
Ingredients
- 2 cups elbow macaroni
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 4 oz. can mushrooms, pieces and stems
- 1/3 cup sun-dried tomatoes
- 1 tsp. sun-dried tomato dressing
- 2 cups cheddar cheese, shredded
- 1 can Cream of Mushroom soup
- 1 can water
- 1 tsp. basil
Preparation
- Heat oven to 350°F. Cook macaroni according to directions. Drain and set aside.
- In a medium bowl, combine mayonnaise, sour cream, mushrooms, tomatoes, tomato dressing, cheese, mushroom soup, water, and basil. Mix well.
- Add macaroni and stir until well blended.
- Place in a 2 1/2 quart ungreased baking dish.
- Bake at 350°F for 30 minutes or until bubbly.
- Let stand 5 minutes before serving.
- Yield: 6 servings