homecook
New member
6 oz. uncooked noodles
1 lb. sliced bacon, diced
1/3 cup chopped green pepper
13 cup chopped onion
1 tsp. salt
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1/8 tsp. pepper
2 cans (14.5 oz.) fire-roasted tomatoes
1 cup shredded cheddar cheese Cook noodles according to package directions; drain.
In a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings. Use the drippings to saute green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon.
Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.
1 lb. sliced bacon, diced
1/3 cup chopped green pepper
13 cup chopped onion
1 tsp. salt
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1/8 tsp. pepper
2 cans (14.5 oz.) fire-roasted tomatoes
1 cup shredded cheddar cheese Cook noodles according to package directions; drain.
In a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings. Use the drippings to saute green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon.
Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.
