1 can Campbell's Condensed Cheddar Cheese Soup
1/2 soup can milk
1/8 teaspoon pepper
2 Cups hot cooked corkscrew or medium shell macaroni (about 1 1/2 cups uncooked)
1 Tablespoon dry bread crumbs
2 teaspoons butter, melted
1.In a 1-quart casserole mix soup, milk pepper and macaroni
2.Mix bread crumbs with butter and sprinkle over macaroni mixture.
3. Bake at 400 for 20 minutes or until hot.
Makes 4 servings
Variation: Substitute 2 cups hot cooked elbow macaroni (about 1 cup uncooked) for corkscrew or shell macaroni.
To Double Recipe: Double all ingredients, except increase butter to 1 tablespoon use 2-quart casserole and increase baking time to 25 minutes
1 comment:
Hey Bri I made it and it was okay are you sure those are the only ingredients. I did jazz it up a bit and added real cheese. IF your in a hurry its good and it is a low-fat alternative to using cheese. Thanks for posting it for me.
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