I saw this on Pinterest and I just knew you all would love it. I plan to make it for lunch tomorrow. I will add in some shredded chicken I have left over and I am willing to guess that my 2 year old will gobble it up.
*Don’t ya just love Pinterest?*
Source: Campbell's Kitchen
Prep: 20 minutes
Bake: 20 minutes
Makes: 4 servings (about 1 1/2 cups each)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 package (8 ounces) shredded two-cheese blend (about 2 cups)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew-shaped pasta, cooked and drained (about 4 cups)
- Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
- Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.
This looks so yummy! Already re-pinned. How can you go wrong with 6 ingredients and 20 minutes! :) Plus, all the cheese basically guarantees goodness! Think I might sub cream of chicken for cream of mushroom. Thoughts?
ReplyDeleteI bet that would be really good. I think cream of brocolli with brocoli pieces would be yummy too. Noodles and cheese....cannot go wrong with that.
DeleteMade it for lunch. Big hit and really yummy! I subbed just about everything, though. Cream of chicken, cheddar, parm, milk, extra pepper, mac noodles. Came out just like baked mac & cheese of course :) I will have to try the cream of broccoli next time with the two-cheese blend.
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