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Mexican Macaroni

Yield 6 servings

Ingredients

  • 1 (8-ounce) package macaroni, uncooked
  • 1 (14.5-ounce) can Mexican-style tomatoes, undrained and chopped
  • 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
  • 1 (8-ounce) carton sour cream
  • 1 (4.5-ounce) can chopped green chiles
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded Cheddar cheese

How to Make It

  1. Cook macaroni according to package directions; drain.

  2. Combine macaroni, tomatoes, and next 3 ingredients; stir in half of cheeses. Pour into a lightly greased 2-quart baking dish; top with remaining cheeses.

  3. Bake at 350° for 30 minutes.