Instructions: In 8 cup microwavable casserole, whisk soup and milk until well blended.

Stir in remaining ingredients, except 1/4 cup cheese. Cover, refrigerate at
least 12 hours or overnight.

Microwave, covered at high 12 to 16 minutes or until bubbly. Stir twice during cooking

Stir; sprinkle with reserved cheese. Let stand, uncovered, 5 to 8 minutes.

Makes 4 servings.

Optional: Stir in additional milk if pasta seems a little dry.

Marion Lyons

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