Jamey and I love casseroles. They're hearty, easy, and help keep The Cottage warm on cold winter days. While we would never serve a casserole for company, we are always looking for great casserole recipes-and there is no shortage of them!
We're also not fond of wasting food. Leftovers were a staple in my home growing up, and Mom always had good ideas on how to make a leftover meal taste like anything but a leftover. This recipe is the best of both worlds-it's a casserole Jamey and I like and it uses up those pesky little bits of tortilla chips at the bottom of the bag. Don't throw them away-use them with this recipe! It's perfect for the day after the big game! This recipe is from Campbell's Easy Home Cooking cookbook.
1 can (26 oz.) cream of mushroom soup
1 c. milk
1 c. salsa (as spicy as you want!)
3 c. shredded Cheddar or Monterey Jack cheese (12 oz.)
6 c. hot cooked elbow macaroni (about 3 c. dry)
1 c. coarsely crushed tortilla chips (those bits on the bottom of the bag!)
Mix soup, milk, salsa, cheese and macaroni. Spoon into a 3-quart shallow baking dish. Bake at 400 degrees F. for 20 minutes or until hot. Stir. Sprinkle chips over mixture and bake for another 5 minutes. Serves 8 as a main dish or 12 as a side dish.
