Ingredients:
1 can (10 3/4 oz.) condensed cream of mushroom soup (regular or 98% fat free)
1 pkg. (8 oz.) shredded two-cheese blend (about 2 c.)
1/3 c. grated Parmesan cheese
1 c. milk
1/4 tsp. ground black pepper
3 c. corkscrew-shaped pasta, cooked and drained (about 4 c.)
Directions:
Stir the soup, cheese, milk and black pepper in a 1 1/2 qt. casserole. Stir in the pasta.
Bake at 400 degrees for 20 minutes or until the mixture is hot and bubbling.
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