50+ Friends Club Cookbook -- Pasta and Rice -- MEXICAN MACARONI

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MEXICAN MACARONI

From the Kitchen of: Pepper
Source: Rich at Recipe du jour

8 oz macaroni

1 can Mexican-style tomatoes -- (14 1/2oz), undrained and chopped

1 can cream of mushroom soup -- (10 3/4oz) undiluted

8 oz dairy sour cream

1 can chopped green chilis -- (4 1/2oz)

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

Cook macaroni according to package directions; drain.
Combine macaroni,and next 4 ingredients; stir in half of cheeses. Pour into a lightly greased 2-qt baking dish; top with remaining cheeses.
Bake at 350° F. for 30 minutes. Serves 6.