Tomato macaroni cheese bake

Ingredients

•  250g macaroni pasta, cooked, drained
•  2 tablespoons olive oil
•  1 large brown onion, finely chopped
•  1 large green capsicum, deseeded, diced
•  250g bacon, rind removed, chopped
•  125g can corn kernels, drained
•  1 tablespoon plain flour
•  420g can Heinz Big Red Tomato Condensed Soup
•  1/2 cup light thickened cream
•  1 1/2 cups grated mozzarella cheese

Steps

1. Preheat oven to 180°C.

2. In a large non-stick frying pan heat oil over medium heat until sizzling. Add onion and capsicum. Then cook for 3 minutes. Add bacon and corn and cook for a further 2 minutes until heated through.

3. Add flour. Cook, stirring, for one minute. Combine soup and cream. Stir into vegetable mixture. Then bring to the boil. Next pour mixture over pasta. Add 3/4 cup cheese. Stir till well combined.

4. Spoon mixture into a 5.5cm deep, 16.5cm x 24cm (base) ovenproof dish. Then top with remaining cheese, and bake for 20 minutes until golden. Serve.

Enjoy!