Subject: Campbell's 3-Cheese Pasta Bake
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 02 2001 - 20:15:07 EST
Food for Thought:
The best time to make friends is before you need them. (Ethel Barrymore)
Recipe of the Day:
Campbell's Cream of Mushroom Soup flavors the way to an easy one-dish
meal--a tasty new version of pasta and
cheese that's sure to please.
Campbell's 3-Cheese Pasta Bake
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1679
Prep/Cook Time: 25 minutes
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1 pkg. (8 oz.) shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp. pepper
4 cups cooked corkscrew pasta
MIX soup, cheeses, milk and pepper in 1 1/2-qt. casserole. Stir in
pasta.
BAKE at 400°F. for 20 min. or until hot. Serves 4.
TIP: Use 2 cups of your favorite shredded cheese for the 8-oz. package.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom Soup or 98% Fat Free
Cream of Mushroom Soup
1 pkg. (8 oz.) shredded two-cheese blend
Parmesan cheese
Milk
Corkscrew pasta
Pepper
Kitchen Clip:
To cook pasta ahead of time, boil pasta according to package directions
and drain. Drench with very cold water
to stop the cooking, and drain again thoroughly. Toss with a bit of oil
and refrigerate in an airtight container
for up to 3 days.
This archive was generated by hypermail 2b28 : Thu Feb 01 2001 - 00:00:01 EST