Cooking Directions

• Stir the soup, picante sauce, 1 1/2 cups cheese and macaroni in a 1 1/2-quart casserole.
• Bake at 400°F. for 25 minutes or until it's hot and bubbling. Stir the macaroni mixture.
• Sprinkle with the chips and remaining cheese. Bake for 5 minutes or until the cheese is melted.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup Pace® Picante Sauce
• 2 cups shredded Cheddar cheese (about 8 ounces)
• 1.5 cups cooked elbow macaroni, cooked and drained
• 0.5 cup crushed tortilla chips