2 tbsp. butter
1/4 c. chopped onion
1 can (11 oz.) Campbell's condensed nacho cheese soup-dip
1/2 c. milk
3 c. cooked elbow macaroni
1/4 c. crushed tortilla chips

Grease well 1 1/2 quart casserole. In 2 quart saucepan over medium heat, in hot butter, cook onion until tender; blend in soup. Gradually stir in milk and macaroni.

Pour macaroni mixture into prepared casserole; top with chips. Bake in 400 degree oven 25 minutes or until hot. Makes 4 cups or 6 servings.