Subject: Campbell's Picante Macaroni & Cheese
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 08 2000 - 03:33:06 EST
Food for Thought:
What my mother believed about cooking is that if you worked hard and
prospered, someone else
would do it for you. (Nora Ephron)
Recipe of the Day:
A Campbell's family favorite gets a Mexican accent with the addition of
picante and a topping of
tortilla chips.
Campbell's Picante Macaroni & Cheese
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1076
Prep Time: 20 minutes
Cook Time: 30 minutes
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/2 cup Pace Picante Sauce
2 cups shredded Cheddar cheese
3 cups hot cooked elbow pasta
1/2 cup crushed tortilla chips
Fresh cilantro
MIX soup, picante sauce, 1 1/2 cups cheese and pasta in 1 1/2-qt.
casserole.
BAKE at 400°F. for 25 min. Stir.
TOP with chips and remaining cheese. Bake 5 min. or until cheese is
melted. Serve with
additional picante sauce and garnish with cilantro. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
Shredded Cheddar cheese
Elbow pasta
Tortilla chips
Pace Picante Sauce
Fresh cilantro
Timesaver Tip:
To cook pasta ahead of time, drain cooked pasta and rinse thoroughly
with cold water (or soak in
ice water). Drain thoroughly again, toss with a little oil and store in
a sealed, airtight
container for up to 3 days.
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