Subject: Campbell's Snappy Macaroni & Cheese
From: Unicorn (unicorn@indenial.com)
Date: Sat Sep 29 2001 - 02:48:42 EDT
Food for Thought:
To be happy, drop the words 'if only' and substitute instead the words
'next time.'
(Smiley Blanton)
Recipe of the Day:
This delicious macaroni & cheese dish is aptly named, not only for the
snap peas, but
also because you can fix it in a snap thanks to the cooking convenience
of Campbell's
Cheddar Cheese Soup.
Campbell's Snappy Macaroni & Cheese
Prep Time: 20 min.
Cook Time: 30 min.
2 cans Campbell's Cheddar Cheese Soup
1 1/2 cups milk
2 tbsp. Dijon mustard
1 1/2 cups frozen sugar snap peas
1 medium green or red pepper, diced
3 cups hot cooked elbow pasta
1/4 cup water
2 tbsp. butter or margarine, melted
4 cups Pepperidge Farm Corn Bread Stuffing
MIX soup, milk, mustard, snap peas, pepper and pasta in 3-qt. shallow
baking dish.
MIX water and butter. Add stuffing. Mix lightly. Sprinkle over soup
mixture.
BAKE at 400°F. for 30 min. or until hot. Serves 6 as a main dish or
8 as a side
dish.
Shopping List:
2 cans Campbell's Cheddar Cheese Soup
Pepperidge Farm Corn Bread Stuffing
Butter or margarine
Milk
Frozen sugar snap peas
Elbow pasta
Dijon mustard
Medium green or red pepper
Kitchen Clip:
Cut prep time by cooking the pasta in advance. Drain and rinse with cold
water and drain
thoroughly again. Toss with a bit of oil and refrigerate in an airtight
container for up
to 3 days. To warm, rinse with very hot water and drain or heat in the
microwave on HIGH
for 1-2 min.
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