Great Recipe Experiment 2010 #9

[baronessekat]

Today is the day of cooking (as I will post later) and I tried another new recipe.







From: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=24456&ref=%2fSearchRecipesResult.aspx%3fSearchType%3d1%26q%3dRanchero%2bMacaroni%2bBake

Prep: 20 minutes
Bake: 25 minutes
Serves: 8

Mac 'n' cheese lovers get a boost with Pace® Salsa and a crunchy topping of tortilla chips.

Ingredients:

1 can (26 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk
1 cup Pace® Chunky Salsa
3 cups shredded Cheddar cheese OR Monterey Jack cheese (about 12 ounces)
3 cups elbow pasta, cooked and drained
1 cup coarsely crushed tortilla chips

Directions:

Stir the soup, milk, salsa, 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 tortillas chips are golden brown.

Tip: Makes 12 side dish servings.

Nutrition Information

Calories 451, Total Fat 21g, Saturated Fat 11g, Cholesterol 51mg, Sodium 1166mg, Total Carbohydrate 45g, Dietary Fiber 4g, Protein 19g, Vitamin A 12%DV, Vitamin C 0%DV, Calcium 35%DV, Iron 10%DV

Nutritional Values per Serving

Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: : Calories 429, Total Fat 18g, Saturated Fat 10g, Cholesterol 49mg, Sodium 988mg, Total Carbohydrate 45g, Dietary Fiber 3g, Protein 19g, Vitamin A 12%DV, Vitamin C 0%DV, Calcium 37%DV, Iron 10%DV

Thoughts:

I used a medium Salsa. I think next time I make this I will make it with mild. It's rather tasty though and would go well with a grilled steak or pork tenderloin

Rating:

3.8 out of 5