You may also like
Categories:Viewed: 64 - Published at: 6 years ago
Ingredients
- 1 lb. carrots, diagonally sliced
- 1 Tbsp. margarine
- 1/2 tsp. basil
- 1 can Campbell's cream of celery soup
- 1/3 c. milk
- 1/2 c. shredded Cheddar cheese
- 2 1/2 c. cooked corkscrew macaroni
Method
- In a covered saucepan, in 1/2-inch boiling water, cook carrots until tender; drain.
- In same saucepan heat margarine over low heat.
- Cook basil 1 minute, stirring constantly.
- Stir in soup, milk and cheese.
- Heat until cheese melts.
- Add carrots and pasta; toss to coat.
- Yields 6 servings.
