Ingredients

2 Tbsp. butter or margarine
1/4 C. chopped onion
1 can (11 oz.) Campbell’s condensed nacho cheese soup-dip
1/2 C. milk
3 C. cooked elbow macaroni
1/4 C. crushed tortilla chips

Cooking Instructions

Grease well 1 1/2 quart casserole. In 2 quart saucepan over medium heat, in hot butter, cook onion until tender; blend in soup. Gradually stir in milk and macaroni. Pour macaroni mixture into prepared casserole; top with chips. Bake in 400 degree oven 25 minutes or until hot. Makes 4 cups or 6 servings.
 
 
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