1 can tomato soup
1/2 c. milk
2 c. grated sharp cheese
1/4 c. finely chopped parsley
4 c. cooked macaroni
2 tbsp. buttered bread crumbs

Heat soup, milk and 1 1/2 cups cheese over low heat; when cheese melts, add parsley. Blend with macaroni. Pour into 2 quart casserole. Top with remaining cheese and buttered bread crumbs. Bake in hot oven, 400 degrees, for 20 minutes. Makes 6 servings.