Subject: Snappy Macaroni & Cheese
From: Unicorn (unicorn@indenial.com)
Date: Sun Oct 06 2002 - 07:23:09 EDT
Traditional macaroni and cheese gets snappy new taste with the addition
of snap peas and the zing of diced pepper--and it's ready in a snap with
Campbell's Cheddar Cheese Soup!
Snappy Macaroni & Cheese
from Campbell's Kitchen
Prep Time 20 min. Cook Time 30 min.
2 cans Campbell's(R) Cheddar Cheese Soup
1 1/2 cups milk
2 tbsp. Dijon mustard
1 1/2 cups frozen sugar snap peas
1 medium green pepper OR red pepper, diced
3 cups hot cooked elbow pasta
1/4 cup water
2 tbsp. butter OR margarine, melted
4 cups Pepperidge Farm(R) Corn Bread Stuffing
Directions:
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 degrees F. for 30 min. or until hot. Serves 6 as a main
dish or 8 as a side dish.
Kitchen Clip:
Don't confuse sugar snap peas with Chinese snow peas. The sugar pea is a
cross between an English pea and the snow pea, and has a plumper,
crisper, greener pod with more prominent peas than the snow. It is sweet
and crisp and, like the snow pea, is eaten whole, pod and all. Sugar
snap peas make great snacks when served raw, and are also delicious in
stir-fries or steamed as a side dish.
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