1 can (10 ¾ oz.) cheddar cheese soup
½ soup can of milk
1/8 tsp. pepper
2 cups hot cooked corkscrew pasta
1 tbsp. dry bread crumbs
2 tsp. butter or margarine, melted
Mix soup, milk, pepper and pasta in 1-quart casserole dish. Mix bread crumbs and butter. Sprinkle over pasta mix. Bake at 400◦ for 20 minutes or until hot.
Almost forgot to take the picture before it was gone!!
1 comment:
I always wondered what people do with that cheese soup. Hummm. I will have to try this.
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