What You’ll Need
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 1/2 cups milk
1/8 teaspoon ground black pepper
6 ounces (about 1/3 of a 1-pound package) medium shell shaped pasta, cooked and drained
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1 package (14 ounces) frozen cocktail-size beef meatballs, thawed
How to Make It
Heat the oven to 400°F. Stir the soup, milk, black pepper, pasta and 3/4 cup cheese in a medium bowl.
Arrange the meatballs in the bottom of an 11x8x2-inch baking dish. Pour the soup mixture over the meatballs. Sprinkle with the remaining cheese.
Bake for 25 minutes or until the mixture is hot and bubbling.