Thelma Uhler
- 1 lb elbow macaroni cooked and drained
- 2 Tbsp butter or margarine
- 2 cans condensed tomato soup
- ½ lb cheddar cheese shredded (or cheese combination)
- 2-3 cloves fresh garlic, minced
Mix all ingredients. Turn into a 2 quart baking dish or loaf pan(s).
Bake at 325 F for about an hour until top browns.
This may be served as a side dish or a main dish with a
salad or a green veggie.