Ingredients:
1 (10oz) Cream of Mushroom Soup
1 cup shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp pepper
4 cups cooked corkscrew pasta

Instructions:
1) Mix soup, cheese milk and pepper in 1 1/2 quart casserole. Stir in pasta.
2) Bake at 400, for 20 minutes or until hot. Serves 4

VARIATION - Use 2-quart casserole. Add 1 cup cubed cooked turkey or chicken with cheese.

Submitted_by: Adriana Lorini
City: Woodbridge
State: ON
Country: Canada

md109902

Aunt Libby's Kitchen [http://mcgees.com/kitchen/]