New Kraft Dinner recipe

September 22, 2001 D. H. McKee

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New Kraft Dinner recipe tonight. As usual, if you’ve got a sodium problem, it’s probably not for you, but it’s pretty tasty. It was suggested by a friend at work, and makes use of a can of condensed soup. Our special guest tonight was "No Name" brand Macaroni and Cheese ($0.33 CDN). Try this Cream of Mushroom Kraft Dinner:

1 TBS margarine
1 Pkg. Kraft Dinner or reasonable facsimile
1 can Campbell’s condensed Cream of Mushroom soup

Prepare the macaroni and cheese as per instructions (which is simply, boil noodles in salted water for 7-12 min. or until soft). Drain. Add the tablespoon of margarine to the pot and let melt. Mix noodles back in, and add the can of condensed soup. Also add the cheese pack and make sure everything is well-mixed — no big lumps of soup or cheese. And you’re pretty much done. This recipe works especially well with some hot sauce such as Frank’s or Tabasco jalapeno sauce.
Man is that ever salty…
Yup. Dinner for under two bucks. I suppose you could do this with any other flavour of Campbell’s condensed soups, especially the Tomato or Cheddar Cheese soups, but I reserve the right to use them in future recipes. Heh. You know, for a minute there, I couldn’t spell Campbell’s properly. I was spelling it "Cambells" or something. Here’s the funny part: Of course it’s "Campbell’s", but check out their website at "www.cambells.com". I wonder if they know how to spell their name.

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