You wont hear any complaints about Thanksgiving leftovers when you add them into this decadent mac & cheese. Cheddar cheese soup makes it ultra creamy while extra Cheddar makes it oh-so-cheesy.
cost per recipe: $14.51
The price is determined by the national average.
can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
ounces (about 2 cups) elbow macaroni, cooked and drained
cups shredded cooked turkey or chicken
can (15 ounces) Del Monte® sweet peas, drained (about 1 1/2 cups)
ounces shredded Cheddar cheese (about 2 cups)
cups French's® French Fried Onions
teaspoon ground black pepper
Set the oven to 350°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray.
Stir the soup and milk in a large bowl. Stir in the macaroni, turkey, peas, half the cheese, half the onions and the black pepper. Spoon the macaroni mixture into the baking dish. Sprinkle with the remaining cheese.
Bake for 25 minutes or until the macaroni mixture is hot and bubbling. Stir the macaroni mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.