1 cn Campbell’s Condensed Cheddar
-Cheese Soup (10.75 oz) 1/2 cn Milk (use soup can)
1 t Prepared mustard
1/8 t Pepper
2 c Hot cooked elbow or medium
-shell macaroni (~1.5 c dry) 2 t Margarine or butter, melted
1 T Dry bread crumbs
1. In 1 quart casserole, combine soup, milk, mustard and pepper. Stir
in macaroni. 2. In cup, combine margarine and bread crumbs. Sprinkle over
casserole. 3. Bake at 400’F. 20 minutes or until hot and bubbling.
Makes 2 1/2 cups, 2 main dish or 4 side dish servings.