- 1 (26 ounce) can 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
- 3 cups elbow pasta, cooked and drained
- 1 cup coarsely crushed tortilla chips
- Stir the soup, milk, salsa, cheese and pasta in a 3-quart shallow baking dish.
- Bake at 400 degrees 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.