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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is the all-time kids favorite with a twist!! Delicious!! Ingredients:
2 1/2 cups uncooked elbow macaroni |
2 (284 ml) cans campbell's condensed cheddar cheese soup |
1 (796 ml) can diced tomatoes, drained |
1 small onion, chopped |
1/2 teaspoon hot pepper sauce (optional) |
1/4 teaspoon ground black pepper |
1/4 cup dry breadcrumbs |
1/2 teaspoon parsley flakes |
2 tablespoons butter or 2 tablespoons margarine, melted |
Directions:
1. Cook macaroni according to package directions, omitting salt. Drain; return to hot pot.
2. Stir in soup, tomatoes, onion, hot sauce, and pepper. Pour into shallow 2L (2 quart) baking dish.
3. Mixbread crumbs and parsley flakes with butter and sprinkle over macaroni mixture.
4. Bake at 400F until heated through, about 20 minutes.
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