Wednesday, July 8, 2015

Mac and Cheese Bake

Mac and Cheese Bake



  • 1 lb elbow macaroni, cooked
  • 2 cans (10.75 oz size cans) condensed cream of chicken soup
  • 3/4 cup milk
  • 12 slices cheddar cheese
  • 4 tomatoes, sliced


Preheat oven to 350 degrees F. In a large saucepan, heat canned soup and milk. Stir in cooked noodles. Butter a 9x12-inch baking dish. Spread noodle mixture evenly in the dish. Spread one layer of cheese overtop. Spread a layer of sliced tomatoes. Spread a final layer of sliced cheese on the top and bake for 25 minutes.

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