Thanksgiving Leftover Mac & Cheese
You won?t hear any complaints about Thanksgiving leftovers when you add them into this decadent mac & cheese. Cheddar cheese soup makes it ultra creamy while extra Cheddar makes it oh-so-cheesy.
Ingredients
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
1.5 cups milk
8 ounces (about 2 cups) elbow macaroni, cooked and drained
2.5 cups shredded cooked turkey or chicken
1 can (15 ounces) Del Monte® sweet peas, drained (about 1 1/2 cups)
8 ounces shredded Cheddar cheese (about 2 cups)
1.333 cups French's® French Fried Onions
0.25 teaspoon ground black pepper
1.5 cups milk
8 ounces (about 2 cups) elbow macaroni, cooked and drained
2.5 cups shredded cooked turkey or chicken
1 can (15 ounces) Del Monte® sweet peas, drained (about 1 1/2 cups)
8 ounces shredded Cheddar cheese (about 2 cups)
1.333 cups French's® French Fried Onions
0.25 teaspoon ground black pepper
Instructions
Set the oven to 350°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray.
Stir the soup and milk in a large bowl. Stir in the macaroni, turkey, peas, half the cheese, half the onions and the black pepper. Spoon the macaroni mixture into the baking dish. Sprinkle with the remaining cheese.
Bake for 25 minutes or until the macaroni mixture is hot and bubbling. Stir the macaroni mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Stir the soup and milk in a large bowl. Stir in the macaroni, turkey, peas, half the cheese, half the onions and the black pepper. Spoon the macaroni mixture into the baking dish. Sprinkle with the remaining cheese.
Bake for 25 minutes or until the macaroni mixture is hot and bubbling. Stir the macaroni mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Thanksgiving Leftover Mac & Cheese
You won?t hear any complaints about Thanksgiving leftovers when you add them into this decadent mac & cheese. Cheddar cheese soup makes it ultra creamy while extra Cheddar makes it oh...
Directions
Print
Set the oven to 350°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray.Stir the soup and milk in a large bowl. Stir in the macaroni, turkey, peas, half the cheese, half the onions and the black pepper. Spoon the macaroni mixture into the baking dish. Sprinkle with the remaining cheese.Bake for 25 minutes or until the macaroni mixture is hot and bubbling. Stir the macaroni mixture. Sprinkle with the remaining onions.Bake for 5 minutes or until the onions are golden brown.
Ingredients
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup1.5 cups milk8 ounces (about 2 cups) elbow macaroni, cooked and drained2.5 cups shredded cooked turkey or chicken1 can (15 ounces) Del Monte® sweet peas, drained (about 1 1/2 cups)8 ounces shredded Cheddar cheese (about 2 cups)1.333 cups French's® French Fried Onions0.25 teaspoon ground black pepper
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