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SUPER
Ingredients:
2 cups dry elbow macaroni
2 cans [10 3/4 ounces each] Cambell's cheddar cheese soupe
1 big tablespoon prepared mustard
1/8 teaspoon pepper
1 cup milk
1 tablespoon margarine or butter,melted
1 tablespoon chopped parsley
In a 3-quart saucepan, cook macaroni according to package directions, DRAIN. In a 2-quart casserole, combine soop, mustard and pepper, gradually stir in milk until smooth. Add macaroni; toss to coat well. In a small bowl combine margarine, 1/2 cup dry bread crumbs, chopped parsley. Sprinkle over macaroni mixture. Bake at 375 F. for 40 minutes or until hot and bubbling. Garnish with thin sliced tomato and parsley.
Prep time: 20 minutes
Cook time 40 minutes
Submitted by Butch Heisler, March 21, 1997
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