adapted from www.bettycrocker.com
|1||cup green salsa (salsa verde)|
|1||can (15 ounces) cream-style corn|
|1||can (11 ounces) whole kernel corn, drained|
|8||ounces uncooked cavatappi pasta or elbow macaroni|
|8||ounces process cheese product loaf, cubed|
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- Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat to low. Cover and cook 10 to 14 minutes, stirring frequently, until pasta is tender.
- Add cheese; stir until melted.