Follow these steps for perfect results
tomato soup
water
monterey jack cheese
shredded
parmesan cheese
oregano
sweet basil
garlic powder
salt
onion powder
elbow macaroni
cooked
Preheat oven to 400°F (200°C).
In a mixing bowl, stir together tomato soup and water until well blended.
Add Monterey Jack cheese, Parmesan cheese, oregano, sweet basil, garlic powder, salt, and onion powder to the soup mixture and stir until well combined.
Gently fold in the cooked elbow macaroni.
Pour the mixture into a greased baking dish.
Top with buttered Italian-style bread crumbs.
Arrange 3 green pepper rings on top.
Bake for 25-30 minutes, or until golden brown and bubbly.
Let stand for 10 minutes before serving.
To make buttered bread crumbs, add a little melted butter to fine dry bread crumbs until moist but not soggy.
Expert advice for the best results
Add a pinch of red pepper flakes for a little heat.
Use freshly grated cheese for the best flavor.
Broil for the last few minutes of baking for a crispy top.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm in the baking dish or portion onto plates.
Serve with a side salad.
Serve as a main course or side dish.
Chianti
Crisp and refreshing
Discover the story behind this recipe
Comfort food
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