Cooking Directions

• Heat the oven to 400°F. Stir the soup, milk, mustard, pepper, pasta and 1 cup cheese in a 1 1/2-quart casserole.
• Bake for 20 minutes or until hot.
• Stir the mixture. Sprinkle with the onions and remaining cheese. Bake for 1 minute or until the onions are golden brown.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.75 cup reduced fat (2%) milk
• 0.5 teaspoon mustard
• 1 dash ground black pepper
• 3 cups cooked elbow macaroni (from about 1 1/3 cups/6 ounces dry)
• 1.5 cups shredded Cheddar cheese (about 6 ounces)
• 1 cup French fried onions (about 1 1/3 cups)