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    SNAPPY MAC & CHEESE



    List of Ingredients


    • 2 cans Campbell's® Cheddar Cheese Soup
    • 1 1/2 cups milk
    • 2 tbsp. Dijon-style mustard
    • 1 1/2 cups frozen sugar snap peas
    • 1 medium green or red pepper, diced
    • 3 cups hot cooked elbow pasta
    • 1/4 cup water
    • 2 tbsp. butter or margarine, melted
    • 4 cups Pepperidge Farm® Corn Bread Stuffing


    Instructions


    1. MIX soup, milk, mustard, snap peas, pepper and pasta in 3-qt. shallow baking dish.
    2. MIX water and butter. Add stuffing. Mix lightly. Sprinkle over soup mixture.
    3. BAKE at 400°F. for 30 min. or until hot. Serves 6 as a main dish or 8 as a side dish.
 

 

 

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