1 (8 ounce) package cream cheese, softened
2 eggs
1/2 teaspoon salt
1 teaspoon dried dill weed
2 1/2 cups milk
1 cup chopped celery
1 cup chopped onion
1 cup diced celery
1 cup celery salt
3 tablespoons dried thyme
2 teaspoons dried thyme
14 roma (plum) tomatoes, seeded and sliced
Preheat oven to 350 degrees F (175 degrees C). Grease 6 8 inch hollow baking dishes.
In a large bowl, cream together the cream cheese and egg. Gradually beat in salt and dill. Beat in the milk and pour mixture into prepared baking dishes.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, or until toothpick inserted into creamed creamer - about 25 to 30 minutes.
Stir chopped tomatoes into creamer mixture. Reduce heat to medium low.
While cream cheese mixture is cooking, in a large skillet over medium heat, cook pasta in just the amount of water to cover. Drain and stir into creamed cream cheese mixture, mixing well.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes.
While cream cheese mixture is cooking, combine tomato slices and celery salt. Grill and stir pasta in microwave until tender, about 6 minutes.