#2793 - Pizza Soup

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's tomato soup
3 - 10.75oz. cans of water (use the empty tomato can to measure)
1 garlic clove (minced)
2 cups elbow macaroni (dry)
1 onion (chopped)
2 tsp. oregano
1/2 cup diced pepperoni (more if you wish)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

In a large pot add soup, water and minced garlic--bring to a boil. Once boiling add macaroni, chopped onions, oregano and pepperoni--cook/stir until macaroni is tender. Pour half of the mixture into each of two casserole dishes. Spread half of the mozzarella cheese and half of the cheddar cheese over the soup in each dish. Bake them at 400 degrees in the oven until the cheese melts.