Campbell's Pasta Bake
Added August 12, 2002 | Recipe #36754
Total Time:
Prep Time:
Cook Time:
This is a very good, filling and non-processed approached to pasta and cheese. Much better for you than Kraft Dinner, easier to make, and tastes way better too!!
Ingredients:
3 cups
cooked
corkscrew macaroni
1 (278 ml) can
of campbell's
condensed cheddar cheese soup
¾ cup
milk
1 dash
pepper
2 tablespoons
of melted
margarine
3 tablespoons breadcrumbs or ¾ cup
of crushed
Ritz cracker
Directions:
1
Combine pasta, soup, milk and pepper in a medium casserole dish.
2
Mix margarine and bread crumbs (or crackers) and sprinkle over top of pasta mixture.
3
Bake for 25 minutes at 400F or until hot.
Ratings & Reviews:
I tried this recipe because I didn't have the time to make my usual baked mac & cheese. It was a bit weak on flavor but adding salt helped. Definitely a much better alternative than making it from the box. Thanks for sharing!
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I had so substitute tomato soup for cheddar, but this was fantastic dining! Thanks for a great recipe.
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Nutritional Facts for Campbell's Pasta Bake
Serving Size: 1 (108 g)
Servings Per Recipe: 6
Amount Per Serving
% Daily Value
Calories 294.8
Calories from Fat 88
29%
Total Fat 9.7 g
15%
Saturated Fat 4.0 g
20%
Cholesterol 15.2 mg
5%
Sodium 469.0 mg
19%
Total Carbohydrate 41.8 g
13%
Dietary Fiber 2.0 g
8%
Sugars 1.4 g
5%
Protein 9.4 g
18%
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