|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
| Servings |
|
8
|
| Preptime |
|
20 mins
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 can (26 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
|
| |
1 cup milk
|
| |
1 cup Pace® Picante Sauce
|
| |
3 cups shredded Cheddar cheese or Monterey Jack cheese (about 12 ounces)
|
| |
3 cups elbow pasta, cooked and drained (about 6 cups)
|
| |
1 cup coarsely crushed tortilla chips
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Stir the soup, milk, picante sauce, cheese and pasta
in a 3-quart shallow baking dish.
|
|
|
|
Bake at 400°F. for 20 minutes or until the pasta
mixture is hot and bubbling. Stir the pasta
mixture. Sprinkle with the tortilla chips.
|
|
|
|
Bake for 5 minutes or until the tortilla chips are
golden brown.
|
|
|
|
|
| Serving
Suggestions |
|
|
Recipe Note- Serves 12 as a side dish.
|
|
|
Originally Submitted
1/26/2012
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Ranchero Macaroni Bake recipe to your own private DesktopCookbook.
|
