Wednesday, November 21, 2007

Rotel Casserole

8 ounce sea shell macaroni (small package, cooked and drained)
2 cup cheddar (sharp, grated)
1 can ro tel tomatoes (chopped, including juice)
1 can cream of mushroom soup


Mix all ingredients and bake at 350 degrees until bubbly. Top with parsley flakes and paprika. Freezes well.

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