Ingredients
10
10 servings
- •2 (10.75 ounce) cans condensed cream of chicken soup
- •¾ cup milk
- •1 pound elbow macaroni
- •4 tomatoes, sliced
- •12 slices processed sharp Cheddar cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni. Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
- Bake for 25 minutes or until cheese is golden and bubbly.
Nutritional Facts
Per 10 servings
- Calories: 316
- Carbohydrate: 45g
- Fat: 7g
- Fiber: 3g
- Protein: 17g
- Sugar: 5g
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