2 (10 oz. ea.) cans tomato soup (condensed)
1 to 2 cans water (use empty soup cans to measure)
1 (16 oz.) box pasta (I use elbow or ziti with lines)
4 cups shredded cheese (I use 1/2 Monterey and 1/2 sharp cheddar)
cooking spray (Pam)
salt and pepper

Coat casserole pan with non-stick cooking spray. Preheat oven to 350°F. Cook pasta al dent, drain.

In a small bowl place cans of soup in with half or equal amounts of water... stir well.. set aside.

Layer casserole pan with pasta, then alternatively with cheese (equal parts) then top with ladels of soup to coat.. repeat and in between layers salt and pepper to taste.

Cook til brown and bubbly..

Submitted by: Lisa Benoit Green