From: CRC pg 7
1 can of condensed cheddar cheese soup
1/2 soup can of milk
1/8 teaspoon of ground black pepper
2 cups of corkscrew-shaped pasta (rotini) or shell-shaped pasta, cooked and drained
1 Tablespoon dry bread crumbs
2 teaspoons of butter, melted
1 - Stir the soup, milk, black pepper and pasta in a 1 quart baking dish.
2 - Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
3 - Bake at 400F for 20 minutes or until the pasta mixture is hot and bubbling.
Miranda's Mix Ups - I added in some cooked diced ham. It was perfect for this. Then I didn't have to add anything to it. I love it when things work out that way. I didn't use the bread crumbs and butter because I honestly forgot! opps!