Casseroles are the ultimate comfort food. I generally save these for the winter months, but when the summer starts to take a turn for the fall, I can’t help the craving!
Just cook your noodles al dente, and cook the bacon in a skillet. Mix everything with the cheesy sauce, drop in your casserole dish and sit back. In just a half an hour you’ll be able to enjoy a nice warm plate of this yummy stuff! This is an excellent potluck meal too. Don’t expect to have any leftovers when you’re serving this tasty casserole!
Ingredients
1 can(s) Campbell’s cream of mushroom soup
1 1/2 c small Mueller’s pasta of choice
3/4 can(s) milk (fill the soup can about 3/4)
2-3 slice american cheese
1 handful Kraft shredded cheddar cheese
3-4 slice bacon, chopped
3/4 c sliced mushrooms
Instructions
Preheat the oven to 350°F.
Cook bacon in a skillet until brown and just crispy, drain on paper towels. In the same pan as drippings, sautee the mushrooms until soft.
Cook pasta according to package directions, drain.
In a medium sauce pan, combine soup, milk, cheeses, bacon and mushrooms. Stir until warmed through and cheese is melted. Add pasta.
Pour into casserole dish and bake in preheated oven for 30 minutes.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: Use your favorite cheeses.