Subject: Campbell's Ranchero Macaroni Bake
From: Unicorn (unicorn@indenial.com)
Date: Sat Dec 09 2000 - 02:46:21 EST
Food for Thought:
It seems to me that I spent my life in carpools, but, you know, that's
how I kept track of what was going on.
(Barbara Bush)
Recipe of the Day:
This Tex-Mex bake made with Campbell's Cream of Mushroom Soup shows
delicious versatility as a main dish or side
dish.
Campbell's Ranchero Macaroni Bake
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1291
Prep Time: 20 minutes
Cook Time: 25 minutes
1 can (26 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1 cup milk
1 cup Pace Chunky Salsa
3 cups shredded Cheddar or Monterey Jack cheese
6 cups hot cooked elbow pasta
1 cup coarsely crushed tortilla chips
MIX soup, milk, salsa, cheese and pasta in 3-qt. shallow baking dish.
BAKE at 400°F for 20 min. or until hot. Stir.
TOP with chips. Bake 5 min more. Serves 8 as a main dish or 12 as a side
dish.
Shopping List:
1 can (26 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
Milk
Shredded Cheddar or Monterey Jack cheese
Elbow pasta
Tortilla chips
Pace Chunky Salsa
Kitchen Clip:
Save prep time by cooking the pasta a day or two ahead. To store,
thoroughly drain the pasta, rinse with very
cold water (or submerge in ice water) to stop the cooking, drain again
and toss with a bit of oil. Refrigerate
in an airtight container for up to 3 days.
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