Ingredients
- Servings: 4
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1 (8 ounce) package mozzarella-cheddar blend cheese
- 1/3 cup grated parmesan cheese
- 1 cup milk
- 1/4 teaspoon pepper
- 4 cups hot cooked elbow macaroni
Recipe
- 1 mix soup, cheeses, milk and pepper in a 1-1/2-qt. casserole.
- 2 stir in macaroni.
- 3 bake at 400 for 20 minutes or until hot.
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