Ingredients:

• 1 can (10 3/4 oz.) Cream of Mushroom Soup
• 1/2 cup milk
• 1/2 tsp. prepared mustard
• 3 cups hot cooked elbow pasta
• 2 cups shredded Cheddar cheese
• 1 can (2.8 oz.) French fried onions

Directions:

MIX soup, milk, mustard, pepper, pasta and 1 1/2 cups cheese in 1 1/2-qt. casserole.
BAKE at 400°F. for 20 min. or until hot.
STIR, Sprinkle with onions and remaining cheese. Bake 1 min. more or until onions are golden. Serves 4.