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Ingredients
- 16 oz. Iberia Elbow Pasta
- 6 slices of American Cheese
- 2 cans (10 3/4 oz.) mushroom cream soup or asparagus
- 1 cup Milk
- 1 cup finely chopped Iberia Pimentos
- Salt and pepper to taste
Ingredients
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Instructions
- Boil the pasta according to the instructions on the package until soft but firm. Drain and set aside.
- In a saucepan over medium high heat, heat milk and cheese until the cheese is melted.
- Add the rest of the ingredients, mixing thoroughly together, and cook for a few more minutes until all ingredients are heated.
- This dish can be served hot or chilled for a few hours and served cold.