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Tomato Soup Macaroni Recipe

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This recipe for Tomato Soup Macaroni is from Sandra's Baking by Flavor, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 16 ounce bag of elbow macaroni
1 - can of Campbell’s condensed or similar tomato soup (nothing chunky)
1 - small tub of Country Crock or similar butter spread
1 - 16 ounces of Velveeta cheese (half of 32 ounce brick)
Directions:
Directions:
Oven preheat: 350 degrees

1) Fill up a large pot and bring to a boil.
2) Boil entire contents of bag of macaroni.
3) Once cooked, drain the pot and pour the macaroni noodles into an approximately 13”X8” baking dish (Pyrex, etc.)
4) Using a teaspoon, place pats of butter about every 3-4 inches apart across all of the macaroni.
5) Cut your 16 ounce brick of Velveeta into small squares and evenly spread them out across the macaroni.
6) Pour the contents of the tomato soup evenly across the macaroni.
7) Take your spoon and gently press the butter, cheese, and tomato soup mix into the macaroni, but do not stir.
8) Place the baking dish in the oven and bake for approximately 30 minutes or until the cheese is bubbly.
9) Once finished, remove the dish and allow to cool. Do not stir.
10) Serve :)

 

 

 

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