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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 15 |
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This is my adaptation of a recipe I found from Campbell's soup years ago. I have the directions for cooking in the oven listed but my new favorite way to make this is to cook it in my crockpot. I put it on high for 4 hours, this is especially handy during the holidays when the oven is occupied by other things. Ingredients:
1 (12 ounce) bag large elbow macaroni noodles |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cheddar cheese soup |
1 lb sharp cheddar cheese, grated (divided into 3/4 pound and 1/4 pound portions) |
1 teaspoon yellow mustard |
6 tablespoons plain breadcrumbs |
1 teaspoon butter, melted |
Directions:
1. Boil noodles 8-10 minutes, drain and rinse well. Combine soups and the 3/4 pound of cheese in a large ovenproof casserole dish, add mustard.
2. Add the cooked noodles and stir to combine well. Sprinkle with the remaining cheese and top with the bread crumbs mixed with the melted butter.
3. Bake at 375 degree farenheit oven for 20-30 minutes.
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