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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.

1
Rated 1 out of 5
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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
  1. Heat oven to 350°F. Cook macaroni according to directions. Drain and set aside.
  2. In a medium bowl, combine mayonnaise, sour cream, mushrooms, tomatoes, tomato dressing, cheese, mushroom soup, water, and basil. Mix well.
  3. Add macaroni and stir until well blended.
  4. Place in a 2 1/2 quart ungreased baking dish.
  5. Bake at 350°F for 30 minutes or until bubbly.
  6. Let stand 5 minutes before serving.
  7. Yield: 6 servings
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