Aunt Donna's Tomato, Cheese and Macaroni Casserole

• 4 cups macaroni, cooked
• 3 large eggs, beaten
• 12 cup evaporated milk
• 12 cup vidalia onion, onions diced and sauteed
• 1 (10 ounce) can Rotel Tomatoes (Mild version)
• 1 (10 ounce) can tomato soup (concentrated)
• 1 cup monterey jack cheese (shredded)
• 1 cup cheddar cheese (shredded)

1. Preheat oven to 350.
2. Add beaten Eggs and Evaporated Milk to the cooked Macaroni and slowly bring to a simmer over low heat.
3. Continue cooking on med.
4. heat until thick and creamy, about 6 to 8 minute
5. Remove from heat and add drained Rotel tomatoes, Tomato soup (do not dilute soup) and the cooked Onions.
6. Next add the Monterey Jack Cheese and mix well.
7. Pour Mixture into a greased or sprayed casserole dish, Cover and bake for 20 minute.
8. Last remove Casserole from the oven and add Cheddar cheese.
9. Return Casserole to the oven uncovered and bake until the cheese is melted.
10. Option - I sometimes add diced Mushrooms to this recipe and it's even better!
11. Enjoy!

macaroni, eggs, milk, vidalia onion, tomatoes, tomato soup, cheese, cheddar cheese

Taken from www.food.com/recipe/aunt-donnas-tomato-cheese-and-macaroni-casserole-128706 (may not work)