• 1serving
  • 25minutes
  • 316calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (10 3/4 ounce) cans condensed cream of chicken soup

  2. 3/4 cup milk

  3. 1 pound elbow macaroni

  4. 4 tomatoes, sliced

  5. 12 slices processed sharp Cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Bake for 25 minutes or until cheese is golden and bubbly.


Send feedback