1 - 3.5 oz. package sliced pepperoni, divided (I have used farmer sausage cubed or summer sausage sliced instead of pepperoni)
1 - 14.5 oz. can diced tomatoes
1 - 10.5 oz. can cream of mushroom soup
1 - 8 oz. package of elbow macaroni (I've used what ever small sized pasta I have)
1 - 8 oz. package shredded cheddar cheese
1 cup water
Reserving several pepperoni slices for garnish, combine remaining pepperoni, tomatoes, soup, uncooked macaroni, 1 cup cheese and water in a 2 quart baking dish. Sprinkle remaining 1 cup cheese on top. Garnish with reserved pepperoni. Cover and refrigerate overnight or at least 6 hours ( I usually prepare this around 10 am and am able to have supper around 5 pm) to allow macaroni to absorb liquids. Bake covered casserole in a 350 degree oven for 45 minutes. Uncover and bake 15 minutes longer or until heated through and cheese is bubbly. Serves about 6.
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