Subject: Campbell's No-Fuss Pasta 'n' Cheese
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 22 2002 - 19:40:49 EST
Food for Thought:
Have a good day, count your blessings, and pass this along to remind
everyone
else how blessed we all are. (Rachael Gordon)
Recipe of the Day:
Campbell's Cream of Celery Soup with milk and Cheddar cheese takes out
the fuss
and brings on the flavor in this easy-mix, quick-bake homemade macaroni
& cheese
recipe.
Campbell's No-Fuss Pasta 'n' Cheese
Bake Time: 20 min.
Prep Time: 20 min.
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
1/2 cup milk
1/2 tsp. prepared mustard
Generous dash pepper
3 cups hot cooked elbow pasta
2 cups shredded Cheddar cheese
1 can (2.8 oz.) French's French Fried Onions
MIX soup, milk, mustard and pepper in 1 1/2-qt. casserole. Stir in pasta
and 1
1/2 cups cheese.
BAKE at 400 degrees F. for 20 min. or until hot. Stir. Sprinkle with
onions and
remaining cheese.
BAKE 1 min. or until onions are golden. Serves 4.
Shopping List:
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
Milk
Shredded Cheddar cheese
Elbow pasta
1 can (2.8 oz.) French's French Fried Onions
Prepared mustard
Pepper
Kitchen Clip:
If shredding your own Cheddar cheese, a basic aluminum box grater with
large
holes will do the trick. To prevent sticking and for easier clean-up,
spray the
grater with nonstick vegetable spray before using.
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