Food & Cooking Recipes Main Dish Recipes Casserole Recipes Baked Tomato Casserole 3.2 (18) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Make a second meal out of Three-Cheese Macaroni by transforming it into this hearty casserole. Ingredients 2 tablespoons extra-virgin olive oil 1 small yellow onion, diced small 1 can (14.5 ounces) diced tomatoes 4 cups reserved Three-Cheese Macaroni 3 tablespoons sour cream 4 teaspoons chopped fresh basil leaves Coarse salt ¼ cup fresh breadcrumbs Directions Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon olive oil over medium. Add onion and cook until softened, about 8 minutes. Stir in tomatoes with juice and cook until tomatoes are heated through, 2 minutes. Add macaroni and cheese, gently stirring to combine. Remove from heat and stir in sour cream and basil; season with salt. Transfer to a 2-quart baking dish, top with breadcrumbs, and drizzle with 1 tablespoon oil. Bake until sauce is bubbling at edges and breadcrumbs are golden, 20 minutes. Let cool 5 minutes before serving. Rate it Print