Ingredients:
2 chopped onions
mist oil
2 (10 ounce) cans condensed tomato soup
1 cup water
1 1/2 cups shredded light mozzarella cheese
salt, pepper
4 cups elbow macaroni
4 tablespoons margarine or 4 tablespoons butter
1 cup dry Italian seasoned breadcrumbs
Directions:
Saute onion in oil until soft.
Add soup, water and cheese. Stir together until cheese is melted. Remove from heat. Salt and pepper to taste.
Cook pasta in boiling water until tender but firm. Drain. Put pasta in lightly greased 9×13 pan and add tomato soup mixture to pasta. Stir.
Topping: melt margarine in saucepan or in microwave. Stir in bread crumbs. Sprinkle all over. Bake, uncovered, in 350F oven for 30 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.