Recipe 1414 - Tomato and Cheese Macaroni
Recipe 1414 - Tomato and Cheese Macaroni
(by Aunt Janie [McNevich] Baronowski)
1 - 10.75oz. can Campbell's tomato soup
1/2 cup milk
2 cups shredded sharp cheddar cheese
1/4 cup chopped parsley
4 cups cooked macaroni (according to box directions)
2 slices buttered bread
In a large saucepan over low heat add tomato soup and milk--stir. Add
shredded cheddar cheese--stir and heat on low until cheese melts.
Add chopped parsley--stir. Add cooked macaroni--stir. Pour the whole
mixture into a buttered 2 quart casserole dish. Break buttered bread
into bite sized pieces and spread them over the top of the casserole.
Bake at 400 degrees for 20 minutes or until bread pieces are
browned.
Continue to:
Other Recipes:
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- 1450 - Blue Cheese Dip
- 1422 - Cottage Cheese Salad
- 1465 - Chocolate Cracker Toffee Bark
- 1289 - Kidney Bean Taco Salad
- 1359 - Mushroom and Broccoli Pasta
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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