RANCHERO MACARONI BAKE

RANCHERO MACARONI BAKE


1 can (26-oz.) cream of mushroom soup
1 cup milk
1 cup chunky salsa
3 cups shredded Cheddar cheese
3 cups elbow pasta, cooked and drained
1 cup coarsely crushed tortilla chips

Stir the soup, milk, cheese and pasta in a 3-quart shallow baking dish.

Bake at 40^ for 20 minutes or until the pasta mixture is hot and bubbly. Stir the pasta mixture. Sprinkle with the tortilla chips.

Bake for 5 minutes or until the tortilla chips are golden brown.

Tip: Makes 12 side dish servings.

Yield: 8 servings (about1-1/2 cups.