Slow Cooker Macaroni-Tomato Casserole Recipe

Slow cooker macaroni-tomato casserole recipe. Italian penne pasta (use elbow macaroni as a substitute) with vegetables, spices, and cheese cooked in a slow cooker. Yummy and comfortable food! Looking for more easy and tasty slow cooker recipes? We have a huge collection of them, enjoy it-Slow Cooker Recipes

Here are a few tips for making this slow cooker macaroni and tomato casserole: * If you don’t have any Italian seasoning on hand, you can use a combination of dried oregano, basil, and thyme.

You can also add some chopped garlic or onion to the casserole.

If you want to make the casserole ahead of time, you can cook it according to the instructions and then let it cool completely. Once it’s cool, store it in an airtight container in the refrigerator.

When you’re ready to eat it, reheat it in the slow cooker on low heat until it’s warmed through. You can also serve this casserole with a side salad or some garlic bread.

There are many ways to change this recipe to suit your taste.

Here are a few ideas: Use a different type of pasta, such as elbow macaroni, rotini, or rigatoni. Add different vegetables, such as broccoli, cauliflower, or zucchini. Use a different type of cheese, such as cheddar, mozzarella, or Parmesan. Add different spices, such as garlic powder, onion powder, or Italian seasoning.

Top with your favorite toppings, such as bacon, breadcrumbs, or Parmesan cheese.

Slow Cooker Macaroni-Tomato Casserole Recipe

Ingredients

• 1/2 pound (240 g) penne pasta, cooked
• 16 oz (480 ml) can diced tomatoes, drained
• 1/2 cup chopped yellow onion
• 2 cups (500 ml) low-fat evaporated milk
• 1 tablespoon cornstarch
• 3 large eggs, beaten
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• salt and paprika, to taste

Method