Ranchero Macaroni Bake

What You'll Need

1 can (26 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup milk
1 cup Pace® Picante Sauce
3 cups shredded Cheddar cheese or Monterey Jack cheese (about 12 ounces)
12 ounces elbow-shaped pasta (about 3/4 of a 1-pound package), cooked and drained (about 6 cups)
3 ounces tortilla chips, coarsely crushed (about 1 cup)

How to Make It
1 Stir the soup, milk, picante sauce, cheese and pasta in a 3-quart shallow baking dish.
2 Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling. Stir the pasta mixture. Sprinkle with the tortilla chips.
3 Bake for 5 minutes or until the tortilla chips are golden brown.

At a glance

Prep
20 min.

Total
45 min.

Serves
8