Shrimp And Pasta Casserole

• 1 lb. elbow macaroni
• 6 strips bacon, diced
• 1 onion, diced
• 1 clove garlic, minced
• 1 green pepper, diced
• 1 1lb. 4oz can Italian tomatoes
• 1 14oz can tomato sauce
• 1 tsp salt
• 1 1/2 lbs. shrimp, cooked
• 1/2 - 1 loaf day-old french bread, cubed into 1" pcs
• 1 stick margarine, melted
• 1/2 C. parmesan cheese, grated
• 2 T parmesan cheese, grated

1. Preheat oven to 350 degrees. Cook macaroni as label directs.
2. In skillet, saute bacon until quite crips. Add onion, green pepper, and garlic. Saute until tender. Add tomatoes, tomato sauce, and salt. Heat through.
3. Combine sauce mixture, macaroni and shrimp and pour into 9X13 casserole. (Casserole can be prepared ahead at this point).
4. To serve, combine bread cubes, melted margarine and 1/2 C. parmesan cheese and toss to coat. Spread bread cubes on top of casserole. Bake at 350 degrees for 30 minutes or until hot and bubbly and top is browned. (If casserole was prepared earlier and refrigerated, heat covered to 30 minutes, then cover with bread topping and bake an additional 20-30 minutes.)

elbow macaroni, bacon, onion, clove garlic, green pepper, italian tomatoes, tomato sauce, salt, shrimp, bread, margarine, parmesan cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/shrimp-and-pasta-casserole-1200342 (may not work)