Baked Macaroni, Tomatoes, and Cheese

A fairly simple and somewhat guilty pleasure. Easy eating--pleases kids, too.

3 cups macaroni
2 eggs
1/2 cup milk
1 28-ounce can stewed tomatoes
1 can tomato soup
1 cup shredded cheddar cheese
1/4 cup fresh breadcrumbs or grated Parmesan cheese

1. Cook pasta till tender but firm. Drain and return to pot.
2. Beat eggs with milk and add to macaroni; cook over low heat, stirring until no liquid remains and macaroni is cooked (about 3 minutes).
3. Remove from heat and stir in soup and tomatoes, breaking up with back of spoon.
4. Spoon half of mixture into greased casserole dish and sprinkle with half of cheese.
5. Top with remaining macaroni mixture and sprinkle with bread crumbs or Parmesan.
6. Bake, uncovered, at 375°F for 25 minutes, sprinkle with remaining cheese, and bake until melted.