Ingredients:
1 can tomato soup
1/2 cup water
1 1/2 cups Monterey jack cheese, shredded
3 Tbsp Parmesan cheese
2 tsp oregano
1 tsp sweet basil
1 tsp garlic powder
1/2 tsp salt
1 tsp onion powder
2 cups cooked elbow macaroni
Directions:
Preheat oven to 400.
In a mixing bowl, stir all ingredients together until well blended.
Place in a greased baking dish and top with buttered Italian style bread crumbs and 3 green pepper
rings.
Bake for 25 - 30 minutes.
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