This recipe is by Kim McCosker and Rachael Bermingham, the time-poor mums behind the best-selling 4 Ingredients cookbooks.
Ingredients (serves 4):
- 2 cups cooked macaroni pasta
- 420g can tomato soup
- 250g diced ham
- 1 cup grated colby cheese
Method:
- Preheat oven to 200°C/180°C fan-forced. Lightly grease a 5cm-deep, 28cm x 19.5cm (base) ovenproof dish.
- Place pasta, soup and ham in a large bowl. Stir to combine. Transfer mixture to prepared dish. Sprinkle with cheese. Bake for 20 minutes or until cheese is melted. Stand for 5 minutes. Serve.
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