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This extra-easy version of a classic casserole is homey, cheesy and topped with crunchy bread crumbs to make it even better.
- 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
- 1/2 soup can milk
- 1/8 teaspoon ground black pepper
- 1/3 of a 1-pound package rotini pasta or medium shell pasta (about 1 1/2 cups), cooked and drained
- 2 tablespoons plain dry bread crumbs
- 2 teaspoons butter, melted
Heat the oven to 400 degrees F.
Stir the soup, milk, black pepper and pasta in a 1-quart casserole.
Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
Bake for 20 minutes or until the pasta mixture is hot and bubbling.
Recipe reprinted by permission of Campbellskitchen.com. All rights reserved.
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