I used 8 ounces of rotini pasta, I omitted the green and red peppers and substituted about ½ cup of chopped celery and maybe 1/4 cup of frozen peas. I sauteed the onion, celery, and peas together until almost tender. I used cream of celery soup instead of the cheddar soup, I used maybe ½ cup of milk, plus I added between ½ and 3/4 cup of shredded mozzarella cheese to the sauce before adding the cooked pasta. I used an 8x8 inch glass casserole, and I put a mix of shredded cheddar and mozza on the top of half of the casserole and crushed potato chips on the other half. Cooked it for 30 minutes, and it was great. Ever so slightly dry (maybe I cooked it a couple minutes too long), but just slightly. This was a great base recipe. *** 12/06/05 - I made it again, using 12 ounces of rainbow rotini, a can of Veg-All, cream of chicken soup, 2 cans of tuna, and 3/4 cup or so of milk. Excellent! :) My rating increases from 4 stars!
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I used 8 ounces of rotini pasta, I omitted the green and red peppers and substituted about ½...