Easy Macaroni and Cheese
By Hortond
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 can (284 mL) CAMPBELL'S® Condensed Cheddar Cheese Soup
- 1/2 soup can of milk
- Dash of ground black pepper
- 4 cups hot cooked elbow macaroni (about 2 cups/500 mL uncooked)
- 1 medium tomato, chopped
- 1 green onion, sliced
- 3 tbsp dry bread crumbs
- 2 tbsp (30 mL) margarine or butter, melted
Details
Preparation
Step 1
1. Combine soup, milk and pepper in 1½ quart (1.5 L) baking dish
2. Stir in macaroni, tomato and green onion. Mix bread crumbs with margarine and sprinkle over macaroni mixture.
3. Bake at 400°F (200°C) for 20 minutes or until heated through
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