1- 7 oz. pkg. elbow macaroni,
cooked, drained
1 3/4 cups milk
3/4 cup (3 oz.) grated Parmesan
cheese
1/3 cup chopped onion
3 eggs, beaten
1 1/2 tsp. salt
1/4 tsp. pepper
1- 6 oz. pkg. low-moisture
part-skim Mozzarella cheese
slices, cut in thin strips
1 1/2 cups fresh breadcrumbs
2 T. margarine, melted
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Heat oven to 350F. Combine
macaroni, milk, 1/2 cup Parmesan
cheese, onion, eggs, seasonings,
& Mozzarella cheese. Pour 1/2 of
macaroni mixture into 2 quart
casserole. Top with 1 tomato, sliced.
Add remaining macaroni mixture.
Toss crumbs in margarine & sprinkle
on top. Cut remaining tomato in
wedges; arrange on casserole. Bake
at 350F, 45 minutes. Sprinkle with
remaining Parmesan; return to oven
for 5 minutes.