I made a lot of changes to this recipe, but I think even without the alterations I made it would come out pretty tasty!
Like some other reviewers, I doubled the pasta. I shredded a 10-ounce block of mild cheddar (two pounds seemed like too much, but half that seemed like not enough!).
I also added about 2/3 cup of frozen peas, as well as some finely diced red/orange/yellow bell peppers I had left over from another recipe, for a little color.
Finally, I added some black pepper, garlic and onion powders, and a few shakes each of Old Bay seasoning and seasoned salt. I think adding these helped a lot. I whisked them together in the pan with the mushroom soup and 1/2 can of milk before adding everything else.
A little decadent, maybe, but this was a perfect, easy "comfort food" dish for a rainy day!
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I made a lot of changes to this recipe, but I think even without the alterations I made it...