- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 1/2 teaspoon prepared mustard
- Generous dash ground black pepper
- 3 cups elbow pasta, cooked and drained
- 2 cups shredded Cheddar cheese
- 1 (2.8 ounce) can French fried onions
- Heat the oven to 400 degrees F. Stir the soup, milk, mustard, pepper, pasta and 1 1/2 cups of the cheese in a 1 1/2-quart casserole.
- Bake for 20 minutes or until it's hot and bubbling.
- Stir the mixture. Sprinkle with the onions and remaining cheese. Bake for 1 minute or until the onions are golden.