Mushroom Macaroni

Macaroni lovers will enjoy this version that incorporates mushroom soup into the recipe!

1 lb elbow macaroni, cooked

2- 8 oz cans mushroom soup
1 1/2 C of Velveeta cheese or melted cheese (reserve 1/2 C as topping)
2 cherry tomatoes

Cook and drain macaroni. Stir in mushroom soup after returning macaroni to pan and place on low heat on stove. Stir in cubed or melted cheese. Put into casserole dish top with reserved cheese. Prepare cherry tomatoes by scoring them into fourths but not cutting all the way through. Top casserole with cherry tomatoes. Bake in oven at 350° for 20 minutes.

Servings: 5

Submitted by Foxine Peck

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