Ingredients

1/2 C. elbow macaroni
1 C. canned tomatoes or sauce
1/4 tsp. basil or dillweed
1/4 tsp. prepared mustard
1 pinch pepper
1/2 C. shredded cheddar cheese
1 Tbsp. crushed cornflakes

Cooking Instructions

Cook macaroni according to package directions, drain. Break up tomatoes in their juice in a 4 C. casserole dish. Stir in basil, mustard and pepper. Add macaroni and cheese, mix lightly. Sprinkle with cornflake crumbs or bread crumbs. Bake at 350 degree 30 minutes or until crumbs brown and mixture is bubbly.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)