ingredients
2 cans Cheddar cheese soup, undiluted
1 1/2 cup milk
two tablespoons Dijon mustard
3 cups cooked elbow macaroni pasta, drained
1/4 cup water
two tablespoons melted butter
4 cups dry corn bread stuffing mix
directions
Preheat the oven to 400 levels F.
Grease a 3-quart baking dish with non-stick cooking spray and hang aside.
Combine the Cheddar cheese soup, milk, mustard, and cooked pasta. Spread evenly within the prepared baking dish.
Combine water and butter inside a saucepan and produce to some simmer over medium heat. Remove from heat and stir within the corn bread stuffing mix until gently mixed.
Spread the stuffing within the pasta within the baking dish. Place dish in oven and bake for half an hour (uncovered) or until heated through.
cook's notes
You should use other pasta than macaroni if preferred. Ziti, penne, shells, and rotini work well.
added by
diet
454 calories. 13 grams fat. 69 grams carbohydrates. 13 grams protein per serving.