Yield: 2 cups
Measure | Ingredient |
---|---|
\N \N | * * * * * * * * * * |
1 can | (10 3/4 ounces) Condensed |
\N \N | Cheddar Cheese Soup |
½ can | Milk |
1 teaspoon | Prepared Mustard |
⅛ teaspoon | Pepper |
2 cups | Hot cooked Elbow or medium |
\N \N | Shell Macaroni (1 1/2 c dry) |
2 teaspoons | Margarine or Butter, melted |
1 tablespoon | Dry Bread Crumbs |
FROM LOIS FLACK
CYBEREALM BBS(315)786-1120
Prep. Time: 20 Minutes - - - - - - - - - - - - Cook Time: 20 Minutes * * * * * * 1. In 1-quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni.
2. In a cup, combine margarine and bread crumbs. Sprinkle over casserole.
3. Bake at 400øF. 20 minutes or until hot and bubbling.
Makes 2½ Cups = 2 main dish servings or 4 side dish servings.
Source: Campbell's Soups
Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.