Baked Pasta and Cheese


8 oz elbow macaroni (or shells or ziti or your favorite)
1 can cream of mushroom soup
1/2 lb Velveeta style cheese, cut into small pieces
1 cup shredded sharp cheddar cheese
1 10 oz can diced tomatoes with chilies
salt and pepper to taste


Cook pasta according to pkg directions until it is barely al dente. Drain. Mix in all remaining ingredients and turn into a 2 quart casserole which has been sprayed with cooking oil spray. Bake in a 350 deg oven about 30 minutes or until bubbly and browned lightly on top.
23 WIFR 2523 North Meridian Road Rockford, IL. 61101 Business: 815-987-5300 Fax: 815-965-0981 News: 815-987-5330 Fax: 815-987-5333
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.