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Source: Campbell's Recipes
Tagged With: 8 servings (about 1 1/2 cups each)
Ranchero Macaroni Bake
This tasty twist on classic mac and cheese uses picante sauce and crushed tortilla chips to kick-up the flavor, and make a good thing even better!
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Serves: 8 servings (about 1 1/2 cups each)
Prep Time: 20 minutes
Cook Time: 25 minutes
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1 can (26 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk
1 cup Pace® Picante Sauce
Monterey Jack cheese (about 12 ounces) or 3 cups Shredded Cheddar cheese
3 cups elbow pasta, cooked and drained (about 6 cups)
1 cup coarsely crushed tortilla chips

Stir the soup, milk, picante sauce, cheese and pasta in a 3-quart shallow baking dish.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.  Stir the pasta mixture.  Sprinkle with the tortilla chips.
Bake for 5 minutes or until the tortilla chips are golden brown.
Recipe Note: Serves 12 as a side dish.

Nutritional Values per Serving using Campbell's Cream of Chicken Soup: Calories 455, Total Fat 21g, Saturated Fat 11g, Cholesterol 51mg, Sodium 1151mg, Total Carbohydrate 46g, Dietary Fiber 5g, Protein 19g, Vitamin A 12%DV, Vitamin C 0%DV, Calcium 36%DV, Iron 10%DV

Nutritional Values per Serving using Campbell's 98% FF Cream of Chicken Soup: Calories 425, Total Fat 18g, Saturated Fat 10g, Cholesterol 50mg, Sodium 861mg, Total Carbohydrate 46g, Dietary Fiber 4g, Protein 19g, Vitamin A 12%DV, Vitamin C 0%DV, Calcium 37%DV, Iron 10%DV


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