I was given the recipe for this beloved family dish by my grandmother. I could eat this for any meal, any time, but we always had it for Hanukkah dinner.
| Cook Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1 (8 ounce) package shredded two-cheese blend
- ⅓ cup grated Parmesan cheese
- 1 cup milk
- ¼ teaspoon ground black pepper
- 4 cups cooked corkscrew-shaped pasta
Instructions
- Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
- Bake at 400 degrees F. for 20 min. or until hot.
- Use 2 cups of your favorite shredded cheese for the 8-oz. package.
Reviews
This recipe is easy to make and turns out so creamy. I use cream of chicken instead of mushroom and I add chicken and bacon bits and just a little bit more milk since the chicken soaks up a lot of the juice. It’s like macaroni and cheese mixed with chicken and dumplings. Sooo good.
Very easy and tasty.
This was so easy and delicious to make. I’ve used generic cream of mushroom soup instead of Campbell’s (still tasted good) and a combo of shredded cheddar and mozzarella cheeses. I would love to try other combos when I make it again. I wish I didn’t use more than 2 cups since a third of the pasta were hard to eat.
I made this by the recipe. I did add 1/4 tsp. of dry minced garlic for more robust flavor. Also sprinkled top with Sweet Paprika for added color.
I first tried this when I was in high school a couple of years ago, everyone loved it in my nutrition wellness class. The only thing I changed was instead of chream of mushroom I added cream of chicken. I make it a lot and it is still so good. easy to make also which is a plus.
Just ok…
Perfect as is. I triple the recipe for my family because we have 6 kids and want leftovers.
Amazingly delicious!
This actually wasn’t too bad, just made, based on what I had in the house. It is on the salty side, from the canned soup and the amount of cheese. It kind of has a slight alfredo sauce flavor from the parmesan cheese. I only had about 3/4 of a cup of cheddar blend cheese left, so I used 1 1/4 cups of fresh grated mozzarella for the rest. The footnotes say to use 2 cups of cheese. I made sure to boil the pasta very well, so it did not soak up too much of the cheese sauce in the oven and dry out. I even took it out 2-3 minutes early. I was also concerned about it sticking to my baking pan, but it didn’t at all after spraying the pan lightly with PAM. I recommend measuring the pasta after boiling as I found that I only ended up needing about 1/2 the bag of the 1 lb cooked bag to equal the 4 cups. It didn’t make a lot, but I still ended up with some leftovers that never got eaten for some reason.
This was much better than I expected, although I did make a few changes to fit our lifestyle. For one, I used Health Valley mushroom soup, which is not condensed, so I only used 1/2 cup milk. I also added some steamed broccoli and onion we had on hand and threw some bread crumbs and paprika on the top just for kicks. The broccoli was a GREAT addition. But cheers for a creamy pasta recipe that was tasty and not runny! Family loved it.
very filling and yummy.
this was just OK – I might replace the cream of mushroom soup with a different soup – perhaps cream of chicken. There wasn’t as much flavor as I was hoping for.
This is a wonderful dish! My kids just loved it! I did add bell peppers and cooked chicken to turn it into a full meal. Will be having this again, with or without the add-ins.
This was a nice side dish to have with a chicken recipe I made for my family tonite. Very creamy.
This is was delicious! I thought it was going to be bland, but it was flavorful and very cheesy. I only used sharp cheddar cheese, parmesan cheese, and 1 C cottage cheese. I also added bacon. I followed the advice of others and used cheddar instead of mushroom soup. I will be making this again. No doubt!
This was really easy to make and I added broccoli too. Would like to try it with the cheese soup as well.
Yum! I followed the recipe exactly and it was amazing and easy!! Next time I think that I will try using the cheese soup that other reviews have suggested just to see what it is like. I recommend this recipe!!
Turned out way to thick for us and it took forever to get done.. not my fav. dish.
I used this recipe as a base. Instead of mushroom or the cheese soup, I used cream of asparagusm yummy.Then I added gloves of garlic, onion powder, garlic powder, cooking herb and garlic cream cheese a little dry mustard. added with the milk and cheese, blended it all together with some fresh vegies and topped with fresh parm. I made it as written a few times and loved it as well, just decided to dress it up a bit.
This is actually really tasty! I was afraid it would be bland or too cheesy, but not at all. I only made one change, I used cheddar soup instead of mushroom. The cheese blend I used was cheddar, mozzarella, and provolone. This was delish and I will definitely make it again!
As it is, it was pretty bland, but it would be a good base.