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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A quick side dish or vegetarian meal. Recipe from A Campbell Cookbook - Cooking With Soup sent to me by mikekey, my spring 2009 cookbook swap partner. Ingredients:
11 ounces tomato bisque soup, preferably campbells |
1/3 cup water |
1 1/2 cups cheddar cheese, shredded |
2 tablespoons parmesan cheese, grated |
1 teaspoon oregano leaves, crushed |
1/8 teaspoon garlic salt |
2 cups macaroni, cooked, spiral shaped |
1 green pepper (optional) |
Directions:
1. In a 1 quart casserole dish blend together soup, water, cheese, and seasoning. Gently stir in cooked macaroni.
2. Bake in a 400 degree oven for 25 minutes or until hot. Stir mixture and garnish with green pepper rings if desired. Serve immediately.
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