I've been testing different recipes and will still probably test a few more, but I figured I could share an easy, yummy recipe that's a staple in our house now. It's, more or less, my mom's recipe with a few tweaks to make it yummier. Lynne loves it, and we always have leftovers that she has for lunch.
1 lb of elbow macaroni
1 can of Campbell's Cheese soup
2/3 can of milk
2 c grated cheese (more if you want)
salt
pepper
nutmeg
1 can corn
bread crumbs
Cook the macaroni to just before al dente. Since you're gonna bake it, it'll cook some more. In a saucepan, mix the soup and milk until smooth. Add salt and pepper, about a teaspoon a piece. Add nutmeg, 1/2-1 teaspoon. Add in the cheese. Stir in drained macaroni and drained corn. Put in 9x13 pan and sprinkle/layer the bread crumbs on top. Cook at 350 for 10-15 minutes.
Yummy.
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