Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Sea shell macaroni (sm. pkg. cooked and drained) |
| 2 cups | Cheddar (sharp, grated) |
| 1 can | Ro-Tel tomatoes (chopped, including juice) |
| 1 can | Cream of mushroom soup |
Mix all ingredients and bake at 350 degrees until bubbly. Top with parsley flakes and paprika. Freezes well.
SOURCE: Sunburst Samplings - compiled by the Sunburst Banks of Mississippi Contributed by Betty Belk Typed for you by Nancy Coleman