1 can (1 1/4 c.) condensed tomato soup
1/2 c. milk
2 c. shredded sharp American cheese
1/4 c. finely chopped parsley
4 c. cooked macaroni (2 c. uncooked)
2 tbsp. buttered bread crumbs, if desired

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