AuthorRetroRuth
From The Home Economics Department of the Campbell Soup Company
1 can cream of celery or cream of mushroom condensed soup
½ cup milk
½ tsp prepared mustard
generous dash pepper
3 cups cooked elbow macaroni
2 cups shredded Cheddar cheese
1 cup French fried onions
1
In 1 ½ quart casserole, blend soup, milk, mustard, and pepper. Stir in macaroni and 1 ½ cups cheese. Bake at 350 degrees for 20 minutes; stir. Top with onions and remaining cheese; bake 10 more minutes or until hot.
Yield: About 5 cups
Ingredients
1 can cream of celery or cream of mushroom condensed soup
½ cup milk
½ tsp prepared mustard
generous dash pepper
3 cups cooked elbow macaroni
2 cups shredded Cheddar cheese
1 cup French fried onions
Directions
1
In 1 ½ quart casserole, blend soup, milk, mustard, and pepper. Stir in macaroni and 1 ½ cups cheese. Bake at 350 degrees for 20 minutes; stir. Top with onions and remaining cheese; bake 10 more minutes or until hot.
Yield: About 5 cups