Wednesday, August 11, 2010

Ranchero Macaroni Bake

Serves: 4

1 can (14.5 oz.) cream of mushroom soup
1/2 c. milk
1 1/2 c. (6 oz.) shredded Cheddar cheese
1/2 c. salsa
1 1/2 c. elbow macaroni, uncooked
1/2 c. tortilla chips, coarsely crushed

Cook macaroni according to package directions; drain. Combine soup and milk in a large bowl. Stir in cheese, salsa and cooked macaroni. Spoon into a lightly greased 2-quart baking dish. Bake at 400 degrees for 20 minutes. Stir; sprinkle with crushed chips. Bake for an additional 5 minutes, or until hot and bubbly.

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Tips: I love simple casseroles like this that (as I always say) use ingredients that you can probably find in your pantry. The kids love it because of the macaroni and cheese flavors but for us grown-ups we get the salsa twist too! I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Pasta Recipes Cookbook (Gooseberry Patch)


Alison @ Hospitality Haven said...

Macaroni is always a hit!! :)

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