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Ingredients
- 1 can cream of mushroom soup
- 1 (8oz) pkg shredded two-cheese blend
- 1/3 cup grated parmesan cheese
- 1 cup milk
- 1/4 tsp ground black pepper
- 4 cups cooked corkscrew-shaped pasta
- Note: One reviewer suggested using a cheese soup instead of cream of mushroom
Details
Preparation
Step 1
1. Mix soup, cheeses, milk and pepper in a 1 1/2 qt casserole dish. Stir in pasta.
2. Bake at 400F for 20 mins or until hot.
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