| | Directions | | Stir the soup, milk, black pepper and pasta in a 1-quart baking dish. Stir the bread crumbs and butterin a small bowl.Sprinkle the bread crumb mixture over the pasta mixture. Bake at 400 degrees for 20 minutes or until the pasta mixture is hot and bubbling. Serving Suggestion: Serve with grilled ham steaks, a tossed salad with tomatoes and red wine vinegar dressing. |
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| Ingredients | | - |  | 1 can Cheddar Cheese Soup (10 3/4 ounces can) |
| - | | 1/2 soup can milk |
| - | | 1/8 teaspoon ground black pepper |
| - | | 1 1/2 cups corkscrew-shaped pasta or medium shell-shaped pasta, cooked and drained |
| - | | 1 tablespoon dry bread crumbs |
| - | | 2 teaspoons butter, melted |
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