1 can (14.5 ounces) sliced carrots, drained and rinsed
2 cans (18 oz each) ready-to-serve, low -sodium or regular creamy mushroom soup
1 extra-large egg, lightly beaten
1 package (8 ounces) shredded, Colby jack cheese
1 pound elbow macaroni, cooked according to package directions, slightly cooled
Salt and ground black pepper, to taste (optional)
Non-stick spray oil

Preparation Time: Approximately 10 minutes

Cook Time: Approximately 40 minutes

Preheat oven to 350°F.

Purée the carrots in a blender or food processor, adding enough soup to keep the mixture smooth.

Combine the soup-carrot mixture, the remaining soup and egg in a large mixing bowl. Fold in the cheese and macaroni, and season to taste with salt and pepper, if desired.

Coat a 9 x 13-inch baking dish with spray oil. Scrape the macaroni and cheese mixture into the baking dish and smooth the top. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 10 minutes more until bubbling around the edges.

Serve as-is, or stir one of the following mixtures into two portions, or approximately 3 cups, of the mac and cheese.

Submitted by: Canned Food Fan