Ingredients
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1 can Campbell's ® Condensed Cheddar Cheese Soup
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1 can Campbell's ® Condensed French Onion Soup
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8 oz uncooked campanelle pasta (about 3 cups)
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3 cups water
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1 1/4 cups shredded white cheddar cheese, divided
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1 French baguette, cut into ½-inch cubes (about 3 cups)
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2 tablespoons butter, melted
Steps
1
Spoon the cheddar cheese soup into a 12-inch ovenproof skillet. Gradually whisk in the water until well blended. Slowly whisk in the French onion soup. Heat over high heat to a boil, stirring occasionally.
2
Stir in the uncooked pasta. Reduce the heat to medium. Cook for 15 minutes or until the pasta is tender and the soup mixture is reduced and slightly thickened, stirring occasionally. Add 3/4 cup cheese and stir until melted. Season to taste with black pepper.
3
Heat the broiler. Place the bread cubes into a bowl. Add the melted butter and toss to coat. Arrange the bread cubes on the pasta mixture and top with the remaining 1/2 cup cheese.
4
Broil 6 inches from the heat for 2 minutes or until the cheese is melted and the bread cubes are golden brown.
Comments
Recipe provided by Campbell's Co